Description
When the holiday bustle is at its peak, this soup is the perfect antidote. It’s a rustic, hearty meal brimming with smoky kielbasa, tender red beans, and vibrant kale, all simmered in a savory garlic-infused broth. Reminiscent of a Portuguese-style soup, it offers a festive, flavorful hug in a bowl, perfect for Christmas Eve or a cozy winter supper.
Ingredients
Units
Scale
- 454 grams (1 lb) Kielbasa (or Smoked Sausage), sliced 1/4-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 1/2-inch cubes
- 170 grams (1 bunch) Fresh Kale, torn into 1-inch pieces
- 59 ml (1/4 cup) Red Wine Vinegar
- 1/2 teaspoon Freshly Ground Black Pepper
Instructions
- Brown the Kielbasa: Place a large 7-quart Dutch oven over medium-low heat. Add the sliced kielbasa and cook slowly for about 15 minutes, stirring occasionally, until browned and the fat has rendered. Remove sausage with a slotted spoon, leaving the fat in the pot.
- Sauté Garlic: Check the fat in the pot (you need about 2 teaspoons); add vegetable oil if needed. Add minced garlic and cook for 1-2 minutes, stirring constantly.
- Simmer Beans: Add the drained, soaked kidney beans, chicken broth, and 2 teaspoons of salt. Bring to a boil, then reduce to a simmer. Cover and cook for 45 minutes.
- Add Potatoes: Stir in the cubed red potatoes. Cover again and cook for another 15 minutes until potatoes are tender.
- Wilt Kale: Toss in the torn kale. Cover and cook for 10 minutes until tender but still vibrant green.
- Season and Finish: Stir in the red wine vinegar and black pepper. Return the cooked kielbasa to the pot and heat through. Taste and adjust salt or vinegar if needed. Serve hot.
Notes
- Soaking Beans: Soaking beans overnight ensures even cooking. If you forgot, use the Quick Soak Method: Boil dry beans for 2 minutes, cover, remove from heat, and let stand for 1 hour before draining and proceeding with the recipe.
- The Secret Ingredient: Don’t skip the red wine vinegar! It provides essential acidity that cuts through the richness of the sausage and brightens the entire soup.
- Rendering Fat: Cooking the sausage slowly on medium-low allows the fat to render out completely, creating a flavorful base for the soup without needing much extra oil.
- Prep Time: 20 minutes (plus overnight soaking)
- Cook Time: 1 hour 25 minutes
- Category: Soup, Main Course, Holiday
- Method: Simmering, Stovetop
- Cuisine: American, Portuguese-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 375 kcal
- Sugar: 2 g
- Sodium: 900 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 11 g
- Protein: 22 g
- Cholesterol: 35 mg
