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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


  1. Soak the beans overnight in water, draining and rinsing the beans the next morning.
  2. In a stockpot add the beans, stock, and about a tablespoon of salt (or to taste.)
  3. Bring the stock to a boil and then reduce it to simmer.
  4. Partially cover and gently simmer until the beans are tender, about 30-45 minutes.
  5. Stir occasionally and add extra stock if necessary.
  6. Meanwhile, heat the fat in a skillet, and cook the onion until it is translucent.
  7. 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.
  8. Season again to build the flavor and cook for another 5 minutes.
  9. Add the sautéed vegetables to the beans and stock.
  10. 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.
  11. Drain the kale and when it’s cool enough to handle squeeze out the water.
  12. Brown the sausage in a dollop of fat on medium-high before adding along with the kale to the soup. Simmer for 10 minutes.
  13. Taste adjust the seasonings and allow to stand for 30 minutes before serving.
  • Author: Reformation Acres