Christmas Soup Recipe

Ingredients

• 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 (I just use 3 cans of red kidney beans)
• 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 tablespoons red wine vinegar, plus more to taste
• 1/2 teaspoon freshly ground black pepper

Procedure

1. Brown the kielbasa in a 7-quart Dutch oven 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 at least 2 teaspoons of fat, add enough vegetable oil to make 2 teaspoons.
2. 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.
3. Toss the kale into the pot, cover, and cook for an additional 10 minutes, or just until it is tender but not mushy.
4. 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.
5. I like to serve over some long-grain rice, but the soup is good alone too.