Christmas Soup
Serves: 3
Jewel Boehm
1 January 1970
Based on User reviews:
50
Spice
50
Sweetness
56
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
8 cloves
Garlic (minced)1 cup
Red Wine VinegarDirections:
1
Watch how to make this recipe
2
Place the kielbasa into a 7-quart Dutch oven and set over medium-low heat
3
Cook until the kielbasa has browned well and rendered its fat, approximately 15 minutes
4
If you do not have at least 2 teaspoons of fat, add enough vegetable oil to make 2 teaspoons
5
Remove the kielbasa from the pan and set aside
6
Add the garlic and cook for 1 to 2 minutes, stirring constantly to prevent the garlic from burning
7
Add the beans and the chicken broth and cook, covered, for 45 minutes
8
After 45 minutes, add the potatoes, cover and cook for 15 minutes, stirring occasionally
9
Wash, rinse and trim the kale and tear into bite size pieces
10
Add the kale to the pot, cover and cook for an additional 10 minutes or just until it is tender, but not mushy
11
Add the red wine vinegar and black pepper and stir to combine
12
Evenly distribute the kielbasa between 8 soup bowls
13
Laddle the soup into bowls and serve