Christmas Soup

Name: Christmas Soup
Ingredients: 1 lb kielbasa, sliced 1/4-inch thick; 2 tablespoons vegetable oil; 8 garlic cloves, minced; 1 lb red kidney beans, soaked overnight, drained and rinsed well; 3 quarts chicken broth; 1 lb red potatoes, cut into 1/2-inch cubes; 6 ounces fresh kale, trimmed and torn into bitesize pieces (or spinach leaves); 14 cup red wine vinegar; 12 teaspoon greshly ground black pepper; freshly grated parmesan cheese

10 ingredients

9 steps

Ingredients

1 lb kielbasa, sliced 1/4-inch thick
2 tablespoons vegetable oil
8 garlic cloves, minced
1 lb red kidney beans, soaked overnight, drained and rinsed well
3 quarts chicken broth
1 lb red potatoes, cut into 1/2-inch cubes
6 ounces fresh kale, trimmed and torn into bitesize pieces (or spinach leaves)
14 cup red wine vinegar
12 teaspoon greshly ground black pepper
freshly grated parmesan cheese

Directions

1

Heat vegetable oil in large Dutch oven over medium-low heat.
2

Add kielbasa and brown well, about 15 minutes.
3

Remove kielbasa from pot and set aside.
4

Add garlic to reserved fat in pot and cook for 1-2 minutes, stirring constantly to prevent garlic from burning.
5

Add beans and broth, bring to a boil, reduce heat to simmer and cook, covered, for 1 hour.
6

Add potatoes, cover and cook for 30 minutes or until potatoes are tender.
7

Add kale or spinach to pot, cover and cook for additional 10-15 minutes.
8

Add red wine vinegar and pepper and stir to combine.
9

Ladle into soup bowls and top with grated Parmesan cheese.