This rich, hearty, yet light soup is soul-warming. We love to serve it for a group and and eat it sitting around the fireplace.
This recipe is adapted from the original recipe, here.
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
2 quarts (64 oz. = 4 pouches) Broth Masters Bone Broth
1 pound red potatoes, cut into 1/2-inch cubes
6 ounces fresh kale, washed, rinsed and torn into 1-inch pieces
1/4 cup red wine vinegar
1/2 teaspoon black pepper, freshly ground
Salt to Taste
Directions
- Brown the kielbasa in a 7-quart Dutch oven and set 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.
- Cook the garlic in the fat for 1 to 2 minutes, stirring constantly to prevent the garlic from burning.
- Add the beans and the Broth Masters Bone Broth and cook, covered, for 45 minutes.
- After 45 minutes, stir in the potatoes, cover and cook for 15 minutes, stirring occasionally.
- Toss the kale into the pot, cover and cook for an additional 10 minutes, or just until it is tender, but not mushy.
- 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. Serve hot.