I pinned this recipe from Alton Brown a few years ago and just this year got around to making. The two changes I made are, first using cannellini beans which are also known as white kidney beans, and as always I used a homemade chicken broth. I have to say it is a great soup but I probably should have stayed with the red kidney beans (in the original recipe) as the two varieties do have a different flavor.
Christmas Soup
- Yield:
- 6 Servings
- Prep Time:
- 30 mins.
- Cook time:
- 1 hour 30 mins.
- Total time:
- 2 hours
Ingredients
- 1 pound kielbasa, sliced 1/4-inch thick, on the bias
- Vegetable oil, as needed
- 8 cloves garlic, minced
- 1 pound dried cannellini beans, soaked for at least 4 hours or overnight
- 2 quarts homemade chicken 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
Instructions
- 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 a 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 chicken 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.
Published 12/31/2017
Without fail, I make this Christmas Soup for the holidays every year. In other words, it’s a tradition. Kids love traditions, so I say, let them make the soup so they can leave a bowl for Santa. Sneaky! Christmas Soup Serves 6 SOFTWARE 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 chicken 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 PROCEDURE 1. 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 a least 2 teaspoons of fat, add enough vegetable oil to make 2 teaspoons. 2. Cook the garlic in the fat for 1 to 2 minutes, stirring constantly to prevent the garlic from burning. Add the beans and chicken broth and cook, covered, for 45 minutes. After 45 minutes, stir in the potatoes, cover and cook for 15 minutes, stirring occasionally. 3. Toss the kale into the pot, cover and cook for an additional 10 minutes, or just until it is tender, but not mushy. 4. 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. alton brown https://altonbrown.com/ By Good Eats 2: The Middle Years; Images © Alton Brown, 2014
