“A first-rate soup is more creative than a second-rate painting.”– Abraham Maslow (Soup Quote)
Soup is such a great winter food. My husband forwarded an Alton Brown Kielbasa soup recipe to me to try, so I made it up in my Le Crueset Oven. This is a pretty basic and hearty bean and meat based soup that is quite easy to make. I love the addition of Kale to it. You can also use Spinach if Kale is not available, which is what I unfortunately had to do since my local store was out of it. The recipe starts off with browning up some Kielbasa sausage. In hindsight, I think this recipe would be even better using smoked sausage instead. So you might give that a try.
There also is a lot of garlic in this soup, although it was milder than I thought with would be given that there are 8 cloves of garlic in it. I used making this as an opportunity to try out a new garlic rocker that a friend gave to us. It works pretty well to get a minced garlic. It doesn’t come out quite as thin as pressing does. Something the recipe does not have is onion, which I think I would add if making this again.
Be sure to soak the beans for this soup long enough. The recipe I had said at least 4 hours, but honestly, unless boiling them first before soaking, I would do 8 hours or overnight. I did about 9 hours. While the meat, beans and broth were cooking, I cut up a bunch of baby red potatoes. If I make this again, I think I’ll add carrots too.
The end result was not too shabby. I would have preferred to use Kale (I simply love Kale in soup), but the spinach substitution was just fine.
Serve the soup in wide bowls with some crusty bread. Yum!
- 14 ounces (1 package) kielbasa, sliced into ¼ inch thick pieces
- 2 teaspoons olive oil
- 8 cloves garlic minced or pressed
- 1 pound red kidney beans, soaked overnight
- 2 quarts chicken broth
- 1 pound red potatoes cut into ½ inch cubes
- 6-8 ounces fresh kale torn into 1 inch pieces
- ¼ cup red wine vinegar
- ½ teaspoon salt
- ½ teaspoon fresh ground black pepper
- Soak the beans for at least 8 hours or overnight
- Brown the kielbasa in a Dutch oven or soup pot and let sit over medium low heat for around 15 minutes, or until it has released most of its fat
- Remove the kielbasa and set aside
- Add the olive oil and cook the garlic in the fat for 1-2 minutes, stirring constantly
- Add the beans and chicken broth and cook, covered, for 45 minutes.
- Stir in the potatoes, cover and cook for 15 minutes, stirring occasionally.
- Add the kale to the pot, cover and cook for an additional 10 minutes
- Sprinkle the soup with the red wine vinegar, salt, and pepper and stir to combine
- Return the kielbasa to the pot and cook until heated through.