Christmas Soup

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 2 quarts chicken broth 
• 8 cloves garlic minced
• 6 ounces kale fresh
• 1 pound kielbasa sliced
• 1 pound bliss potatoes red cut into 1/2-inch cubes
• 1 pound kidney beans red
• 0.3 cup red wine vinegar 
• 8 servings vegetable oil as needed

Equipment

• bowl
• frying pan
• pot
• dutch oven

Directions

1. Watch how to make this recipe.
2. 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.
3. Remove the kielbasa from the pan and set aside.
4. Add the garlic and cook for 1 to 2 minutes, stirring constantly to prevent the garlic from burning.
5. 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.
6. Wash, rinse and trim the kale and tear into bite size pieces.
7. Add the kale to the pot, cover and cook for an additional 10 minutes or just until it is tender, but not mushy.
8. 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.