Kale Soup with Portuguese Sausage Recipe

Combine the beef stock chicken stock beans onion half garlic cloves salt black pepper and thyme in a slow cooker; cook on Low for 8 hours to overnight. Remove and discard the onion and garlic.

Switch slow cooker to 'Keep Warm' setting. Add the andouille sausage to the stock mixture; continue cooking until you can smell the sausage about 1 hour. Stir the kale celery carrots and garlic salt into the soup; cook until the carrots are tender about 1 hour more.