Recipe courtesy of Alton Brown
Save Recipe Print
Total:
6 hr
Prep:
30 min
Inactive:
4 hr
Cook:
1 hr 30 min
Yield:
6 to 8 servings
Level:
Easy
Total:
6 hr
Prep:
30 min
Inactive:
4 hr
Cook:
1 hr 30 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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. Remove the kielbasa from the pan and set aside.

Add the garlic and cook for 1 to 2 minutes, stirring constantly to prevent the garlic from burning. 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.

Wash, rinse and trim the kale and tear into bite size pieces. Add the kale to the pot, cover and cook for an additional 10 minutes or just until it is tender, but not mushy.

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.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Quick Creamy Tomato Soup

Recipe courtesy of Rachael Ray

Christmas Cherries

Recipe courtesy of Ree Drummond

Christmas Queso

Recipe courtesy of Ree Drummond

Sandra's Christmas Wreath

Recipe courtesy of Sandra Lee

Cheese and Crackers Christmas Tree

Recipe courtesy of Food Network Kitchen

Ugly Christmas Sweater Pie

Recipe courtesy of Helen Nugent

Browse Reviews By Keyword

          Latest Stories