Christmas soup
I think, when I originally bookmarked this recipe, that Alton had said his family makes this soup around Christmastime. I also noticed it is red and green, which adds to the whole Christmas thing.
In any case, it's good soup.
The original recipe is here. I adapted it.
1 pound kielbasa, sliced 1/4-inch thick on bias (you could easily substitute another kind of sausage here)
Olive oil, as needed
8 cloves garlic, minced (really!)
1 pound red kidney beans, soaked at least 4 hours and up to overnight
2 quarts chicken broth
1 lb. potatoes, cut into 1/2-inch cubes (I used some fingerlings I had in the fridge)
6 ounces fresh kale, approximately 4 handfuls
1/4 cup red wine vinegar
1/2 teaspoon freshly ground black pepper
Place the kielbasa into a 7-quart Dutch oven and set over medium-low heat. Cook until the kielbasa has browned well and rendered its fat, approximately 15 minutes. If you do not have at least 2 teaspoons of fat, add enough oil to make 2 teaspoons. Remove the kielbasa from the pan and set aside.
Add the garlic and cook for 1 to 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, keilbasa and black pepper and stir to combine. Ladle the soup into bowls and serve.
In any case, it's good soup.
The original recipe is here. I adapted it.
1 pound kielbasa, sliced 1/4-inch thick on bias (you could easily substitute another kind of sausage here)
Olive oil, as needed
8 cloves garlic, minced (really!)
1 pound red kidney beans, soaked at least 4 hours and up to overnight
2 quarts chicken broth
1 lb. potatoes, cut into 1/2-inch cubes (I used some fingerlings I had in the fridge)
6 ounces fresh kale, approximately 4 handfuls
1/4 cup red wine vinegar
1/2 teaspoon freshly ground black pepper
Place the kielbasa into a 7-quart Dutch oven and set over medium-low heat. Cook until the kielbasa has browned well and rendered its fat, approximately 15 minutes. If you do not have at least 2 teaspoons of fat, add enough oil to make 2 teaspoons. Remove the kielbasa from the pan and set aside.
Add the garlic and cook for 1 to 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, keilbasa and black pepper and stir to combine. Ladle the soup into bowls and serve.
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