Name: Christmas Sausage and Kale Soup (A Warm Holiday Embrace!)
Prep time: 20 min
Cook time: 1 h 25 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 454 grams (1 lb) Kielbasa (or Smoked Sausage), sliced ¼-inch thick; As needed Vegetable Oil; 8 Garlic Cloves, minced; 454 grams (1 lb) Dried Red Kidney Beans, soaked overnight; 1893 ml (approx. 2 quarts) Unsalted Chicken Broth; 2 tsp Kosher Salt (plus more to taste); 454 grams (1 lb) Red Potatoes, cut into ½-inch cubes; 170 grams (1 bunch) Fresh Kale, torn into 1-inch pieces; 59 ml (¼ cup) Red Wine Vinegar; ½ teaspoon Freshly Ground Black Pepper

Jump to Recipe

When the holiday bustle is at its peak and the winter chill is in the air, sometimes you need a meal that isn’t a roast or a cookie. You need something that warms you from the inside out—a bowl of pure comfort that nourishes the soul as much as the body.

Contents

Ingredients
Timing
Step-by-Step Instructions

Step 1: Brown the Kielbasa
Step 2: Sauté Garlic and Simmer Beans
Step 3: Add Potatoes
Step 4: Wilt the Kale
Step 5: Season and Finish

Nutritional Information
Healthier Alternatives
Serving Suggestions
Common Mistakes to Avoid
Storing Tips
Conclusion
FAQs

Q1: Can I use canned beans instead of dried?
Q2: Is this soup spicy?
Q3: Can I use spinach instead of kale?
Q4: Do I have to use red wine vinegar?

Christmas Sausage and Kale Soup (A Warm Holiday Embrace!)

Description
Ingredients
Instructions
Notes
Nutrition
Did you make this recipe?

This Christmas Sausage and Kale Soup is exactly that kind of recipe. It’s a rustic, hearty soup brimming with smoky kielbasa, tender red beans, and vibrant kale, all simmered in a savory garlic-infused broth. Often reminiscent of a Portuguese-style soup, it’s the perfect antidote to the rich, heavy foods of the season. Whether you serve it as a Christmas Eve tradition or a simple weeknight supper, this soup is a festive, flavorful hug in a bowl.

Ingredients

This soup relies on hearty, simple ingredients that build layers of deep flavor.

Ingredient	Amount/Quantity	Notes
Kielbasa (or Smoked Sausage)	454 grams (1 lb)	Sliced ¼-inch thick on the bias
Vegetable Oil	As needed	To supplement rendered fat
Garlic Cloves, minced	8	Be generous!
Dried Red Kidney Beans	454 grams (1 lb)	Soaked overnight (see notes)
Unsalted Chicken Broth	1893 ml (approx. 2 quarts)	Or vegetable broth
Kosher Salt	2 tsp + more to taste
Red Potatoes	454 grams (1 lb)	Cut into ½-inch cubes
Fresh Kale	170 grams (1 bunch)	Torn into 1-inch pieces
Red Wine Vinegar	59 ml (¼ cup)	Essential for brightening the flavor
Black Pepper	½ teaspoon	Freshly ground

Timing

This soup is a “low and slow” affair, perfect for a cozy afternoon of cooking. Don’t forget to soak the beans the night before!

Preparation Time: 20 minutes (plus overnight soaking)
Cooking Time: 1 hour 25 minutes
Total Time: Approximately 1 hour 45 minutes

Step-by-Step Instructions

Follow these steps to build a rich, flavorful soup that gets better with every simmer.

Step 1: Brown the Kielbasa

Place a large 7-quart Dutch oven or heavy soup pot over medium-low heat. Add the sliced kielbasa. Cook slowly for about 15 minutes, stirring occasionally, until the sausage is browned and has rendered most of its flavorful fat.

Actionable Tip: Cooking the sausage slowly allows the fat to render out completely, creating a flavorful base for sautéing the garlic. Once browned, use a slotted spoon to remove the sausage and set it aside, leaving the fat in the pot.

Step 2: Sauté Garlic and Simmer Beans

Check the amount of fat left in the pot; you need about 2 teaspoons. If needed, add a little vegetable oil. Add the minced garlic and cook for 1 to 2 minutes, stirring constantly so it doesn’t burn.

Add the soaked and drained kidney beans, chicken broth, and 2 teaspoons of salt. Increase heat to bring to a boil, then reduce to a simmer. Cover and cook for 45 minutes.

Actionable Tip: Soaking the beans beforehand ensures they cook evenly. If you forgot to soak, you can use the “quick soak” method: boil dry beans for 2 minutes, cover, and let sit for an hour before proceeding.

Step 3: Add Potatoes

After the beans have simmered for 45 minutes, stir in the cubed red potatoes. Cover the pot again and continue to cook for another 15 minutes, stirring occasionally, until the potatoes are tender.

Step 4: Wilt the Kale

Toss the torn kale leaves into the pot. Cover and cook for an additional 10 minutes. You want the kale to be tender and wilted, but still vibrant green, not mushy.

Step 5: Season and Finish

This is the magic step! Stir in the red wine vinegar and black pepper. Return the cooked kielbasa to the pot and let it heat through for a minute or two.

Actionable Tip: Taste your soup! The vinegar is the secret ingredient that cuts through the richness of the sausage. Add more vinegar or salt if you think the soup needs a brighter “pop.” Serve hot!

Nutritional Information

Nutritional information is an estimate per serving (assuming roughly 6-8 servings).

Calories: Approx. 350-400 kcal
Protein: 20-25 g
Carbohydrates: 40-50 g
Fat: 10-15 g
Fiber: 10-12 g
Sodium: 800-1000 mg

Notable Benefit: This soup is a fiber powerhouse thanks to the beans and kale, and provides a healthy dose of Vitamin A and C.

Healthier Alternatives

This hearty soup is naturally nutritious, but here are a few tweaks:

Turkey Kielbasa: Swap the traditional pork kielbasa for turkey or chicken sausage to reduce saturated fat.
Low Sodium: Use low-sodium broth and reduce the added salt to control sodium levels.
More Veggies: Add chopped carrots or celery along with the garlic for extra nutrients.
Canned Beans: To save time, you can use 3 cans (15 oz each) of rinsed kidney beans. Reduce the broth slightly and the initial simmering time to just 15-20 minutes (mostly to flavor the broth) before adding potatoes.

Serving Suggestions

This Christmas Sausage and Kale Soup is a complete meal, but pairs well with simple sides.

Crusty Bread: A warm baguette or slice of rustic sourdough is essential for dipping into the savory broth.
Simple Salad: A crisp green salad with a lemon vinaigrette balances the earthiness of the beans and kale.
Cheese: A grating of Parmesan cheese on top adds a lovely salty finish.

Common Mistakes to Avoid

For the best pot of soup, watch out for these pitfalls:

Burning the Garlic: Minced garlic burns in seconds. Solution: Have your broth and beans ready to pour in before you start cooking the garlic.
Mushy Vegetables: Overcooking the kale or potatoes turns them into sludge. Solution: Follow the timing! Add the kale only at the very end.
Skipping the Vinegar: The soup might taste “flat” or overly rich without it. Solution: Trust the recipe! The vinegar brings all the flavors to life.

Storing Tips

Like most bean soups, this tastes even better the next day!

Refrigerate: Store cooled soup in an airtight container in the refrigerator for up to 4 days.
Reheat: Warm gently on the stovetop over medium heat. You may need to add a splash of broth or water if the beans have absorbed too much liquid.
Freeze: This soup freezes beautifully. Store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.

Conclusion

This Christmas Sausage and Kale Soup is a holiday lifesaver. It’s robust, flavorful, and incredibly satisfying, offering a healthy(ish) break from the season’s sweets. Whether you’re feeding a crowd after tree trimming or just looking for a cozy winter dinner, this soup delivers warmth and joy in every spoonful. It’s a tradition waiting to happen!

Ready to warm up your winter? Give this recipe a try and let us know what you think in the comments below! Did you add extra vinegar? We love hearing your feedback. Don’t forget to rate the recipe and subscribe for more comforting meal ideas!

FAQs

Q1: Can I use canned beans instead of dried?

Yes! Use three 15-ounce cans of kidney beans, rinsed and drained. Skip the long 45-minute simmer in Step 2. Add the broth, beans, and potatoes together and simmer for about 15-20 minutes until potatoes are tender, then proceed with the kale.

Q2: Is this soup spicy?

Not particularly. Kielbasa is usually mild. If you want heat, add a pinch of red pepper flakes along with the garlic, or use a spicy Andouille sausage instead.

Q3: Can I use spinach instead of kale?

Absolutely. Spinach is more delicate, so add it at the very end and cook for only 2-3 minutes until just wilted. Swiss chard works well too (cook for 5-7 minutes).

Q4: Do I have to use red wine vinegar?

Apple cider vinegar or white wine vinegar are decent substitutes, but red wine vinegar offers the best depth of flavor for this particular soup.