Sausage, potatoes, and kale make a hearty soup for a cold winter night.Without fail, I make this Christmas Soup for the holidays every year. In other words, it’s a tradition. Kids love traditions, so I say, let them make the soup so they can leave a bowl for Santa. Sneaky! This recipe first appeared on altonbrown.com.Photo by Lynne Calamia
ACTIVE TIME: 30 minutes
TOTAL TIME: 1 hour 30 minutes
Yield: 4 servings
- 1 pound kielbasa, sliced 1/4-inch thick, on the bias
- Vegetable oil, as needed
- 8 cloves garlic, minced
- 1 pound dried red kidney beans, soaked for at least 4 hours or overnight
- 2 quarts unsalted chicken broth
- 2 teaspoons kosher salt, plus more to taste
- 1 pound red potatoes, cut into 1/2-inch cubes
- 6 ounces fresh kale, washed, rinsed, and torn into 1-inch pieces
- 2 Tbsp red wine vinegar, plus more to taste
- 1/2 teaspoon freshly ground black pepper
Brown the kielbasa in a 7-quart Dutch oven and set over medium-low heat until it has rendered most of its fat, about 15 minutes. Remove the kielbasa from the pot and set aside. If you do not have a least 2 teaspoons of fat, add enough vegetable oil to make 2 teaspoons.
Cook the garlic in the fat for 1 to 2 minutes, stirring constantly to prevent the garlic from burning. Add the beans, chicken broth, and 2 teaspoons of salt. Cook, covered, for 45 minutes. After 45 minutes, stir in the potatoes, cover and cook for 15 minutes, stirring occasionally.
Toss the kale into the pot, cover and cook for an additional 10 minutes, or just until it is tender, but not mushy.
Sprinkle with the vinegar and pepper and stir to combine. Return the kielbasa to the pot and cook just until heated through. Taste and adjust seasoning, adding more vinegar and salt as desired. Serve hot.