Christmas Soup

By bridgetinma

Nutrition Facts
Serving Size 442 g
Amount Per Serving
Calories 425 Calories from Fat 110
% Daily Value*
Total Fat 12.2g 19%
Saturated Fat 4.0g 20%
Trans Fat 0.0g
Cholesterol 40mg 13%
Sodium 1467mg 61%
Total Carbohydrates 52.2g 17%
Dietary Fiber 10.2g 41%
Sugars 2.8g
Protein 27.3g
Vitamin A 66% • Vitamin C 74%
Calcium 10% • Iron 33%
Nutrition Grade A
* Based on a 2000 calorie diet




Nutritional Analysis
Good points

Low in sugar
High in vitamin A
High in vitamin C

Bad points

High in sodium

Ingredients

• 1 pound kielbasa, sliced 1/4-inch thick on bias
• Vegetable oil, as needed
• 8 cloves garlic, minced
• 1 pound red kidney beans, soaked at least 4 hours and up to overnight
• 2 quarts chicken broth
• 1 pound red bliss potatoes, cut into 1/2-inch cubes
• 6 ounces fresh kale, approximately 4 handfuls
• 1/4 cup red wine vinegar
• 1/2 teaspoon freshly ground black pepper

Details

Adapted from foodnetwork.com

Preparation

Step 1

Place the kielbasa into a 7-quart Dutch oven and set over medium-low heat. Cook until the kielbasa has browned well and rendered its fat, approximately 15 minutes. If you do not have at least 2 teaspoons of fat, add enough vegetable oil to make 2 teaspoons. Remove the kielbasa from the pan and set aside.


Add the garlic and cook for 1 to 2 minutes, stirring constantly to prevent the garlic from burning. Add the beans and the chicken broth and cook, covered, for 45 minutes. After 45 minutes, add the potatoes, cover and cook for 15 minutes, stirring occasionally.


Wash, rinse and trim the kale and tear into bite size pieces. Add the kale to the pot, cover and cook for an additional 10 minutes or just until it is tender, but not mushy.


Add the red wine vinegar and black pepper and stir to combine. Evenly distribute the kielbasa between 8 soup bowls. Laddle the soup into bowls and serve.