Kielbasa Soup with Kale and White Beans
- 1 pound Great Northern bean
- 2 quarts chicken stock
- 3 Tablespoons oil or lard
- 1 onion, diced
- 3 stalks celery, diced
- 3 carrots, peeled, diced
- 2 cloves garlic, minced
- ¼ teaspoon dried thyme, crushed
- 14 ½ oz. can whole peeled tomatoes, drained, crushed
- 8 cups kale, stems removed, and coarsely chopped or torn
- 1 lb. smoked kielbasa, cut into ½" slices (Here is my recipe for smoked kielbasa)
- sea salt & coarse black pepper
- Soak the beans overnight in water, draining and rinsing the beans the next morning.
- In a stockpot add the beans, stock, and about a tablespoon of salt (or to taste.)
- Bring the stock to a boil and then reduce it to simmer.
- Partially cover and gently simmer until the beans are tender, about 30-45 minutes.
- Stir occasionally and add extra stock if necessary.
- Meanwhile, heat the fat in a skillet, and cook the onion until it is translucent.
- Toss in the remaining vegetables, except the tomatoes, and the thyme. Season with salt and pepper. Cook for about 5 minutes and then add in the tomatoes.
- Season again to build the flavor and cook for another 5 minutes.
- Add the sautéed vegetables to the beans and stock.
- In a large pot of salted and boiling water, cook the kale for a few minutes until it is soft, but still retains its bright color.
- Drain the kale and when it's cool enough to handle squeeze out the water.
- Brown the sausage in a dollop of fat on medium-high before adding along with the kale to the soup. Simmer for 10 minutes.
- Taste adjust the seasonings and allow to stand for 30 minutes before serving.
Recipe by Reformation Acres at https://www.reformationacres.com/2014/03/kielbasa-white-bean-soup-with-kale.html