Sunday, December 25, 2016

Christmas Soup

Sarah found this recipe on Facebook the other day and thought we should make it sometime. Since we usually do "casual" on Christmas day and have our nice meal on Christmas Eve, this was suggested especially since I was thinking of making mac & cheese but we just had that. This is an Alton Brown recipe and got mixed reviews here. Sarah and I really liked it, Bob and Whitney both said it was good (but it sure sounded like a qualified good to me). I would make it again. I served it with a loaf of sesame bread. *note that the beans need to be soaked 4 hours or overnight*

Christmas Soup
serves 6-8

1 lb kielbasa, sliced 1/4 inch thick, on the bias
vegetable oil, as needed
8 cloves garlic, minced
1 lb dried red kidney beans, soaked for at least 4 hours or overnight
2 quarts chicken broth
1 lb red potatoes, cut into 1/2 inch cubes
6 oz fresh kale, washed, rinsed, and torn into 1 inch pieces
1/4 c red wine vinegar
1/2 tsp black pepper

Brown the kielbasa in a 7 quart Dutch oven over medium-low heat until most of the fat has been rendered, 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 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; stir to combine. Return the kielbasa to the pot and cook just until heated through. Taste and adjust seasoning. Serve hot.

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