1 lbkielbasa, sliced 1/4-inch thick
1-2 tspvegetable oil (if needed)
8 clovegarlic, minced
1 lbred kidney beans (soaked for at least 4 hours or even overnight)
2 qtchicken broth
1 lbred bliss potatoes, cut into 1/2 cubes
6 ozfresh kale, (about 4 handfuls)
1/4 cred wine vinegar
1/2 tspblack pepper
1 smallonion, chopped
How to Make Christmas Soup
- Heat the kielbasa in a 7-quart dutch oven on medium-low heat. Cook until the kielbasa has browned well and rendered its fat, about 15 minutes. If you do not get at least 2 teaspoons of fat, add enough vegetable oil to make 2 teaspoons. Remove the kielbasa from pan and set aside.
- Add onions, then cook for 1-2 minutes, then add garlic and cook 1-2 minutes, stirring constantly to prevent the garlic from burning. Add the beans and the chicken broth and cook, covered, for 45 minutes. After 45 minutes, add the potatoes, cover and cook for 15 minutes, stirring occasionally.
- Wash, rinse and trim the kale and tear into bite size pieces. Add the kale to the pot, cover and cook for an additional 10 minutes or just until it is tender, but not mushy.
- Add the red wine vinegar and black pepper and stir to combine. Evenly distribute the kielbasa between 8 soup bowls. Laddle the soup into bowls and serve.