Warm Your Winter Nights with Our Heartwarming Kale Soup!
Living in Canada’s bitter winter cold is no small feat, but there’s nothing like warming up with a steaming bowl of hearty kale soup. Packed with chunks of flavorful kielbasa sausage, beans, and potatoes, the true star of the dish is the vibrant kale.
Tradition to Treasure
This soup is a warm embrace for my family after shoveling snow or fun on the snowy hills tobogganing. Imagine the comforting aroma of sausage, the wholesome goodness of potatoes, and the hearty flavor of kale—all harmonizing in a single pot.
Get the Kids Involved
And speaking of traditions, why not get the kids involved? Encourage them to chop veggies, stir the pot, and let them experience the magic of the kitchen.
Over the years…
Here are some tips to help you master this hearty soup.
- Start with Quality Ingredients: Choose fresh, vibrant kale and high-quality kielbasa sausage. Personally, I prefer use lean kielbasa sausages to reduce oil in the soup.
- Sauté Aromatics: Begin by sautéing aromatics like onions and garlic in a bit of olive oil or butter until they are softened and fragrant. This forms the flavor base for your soup.
- Brown the Kielbasa: Add the sliced kielbasa to the pot and cook until it’s nicely browned. This step enhances the flavor of the sausage and adds depth to the soup.
- Select a Good Broth: Choose a flavorful broth, such as chicken or vegetable, to serve as the base of your soup. Homemade broth is ideal, but use what prefer or have on hand.
- Season Well: Season the soup with salt, pepper, and other herbs or spices to taste. Consider adding a bay leaf, thyme, or smoked paprika for extra depth
- Simmer to Develop Flavors: Allow the soup to simmer on low heat, giving the flavors time to meld and develop. This also helps to tenderize the kale and infuse it with the savory broth.
- Adjust Consistency: If the soup seems too thick, you can thin it with additional broth or water. Conversely, if it’s too thin, let it simmer uncovered for a bit to reduce and concentrate the flavors.
- Finish with Fresh Ingredients: Just before serving, stir in a handful of freshly chopped parsley or a squeeze of lemon juice to brighten up the flavors.
- Serve Hot with Accompaniments: Ladle the hot soup into bowls and consider serving it with a side of crusty bread or a sprinkle of grated Parmesan cheese.
Remember, cooking is an art, and these tips are meant to guide you. Feel free to adjust quantities and ingredients based on your preferences. Enjoy your delicious kale soup!
Winter Kale Soup
Embrace winter with our cherished tradition: Winter Kale Soup. A delightful blend of kale, sausage, and potatoes, this heartwarming soup brings warmth to cold nights. Gather your loved ones, savor the rich flavors, and make it a seasonal highlight for body and soul.
Equipment
- 1 Dutch oven 7 quart
Ingredients
- 1 lbs Kielbasa Sliced 1/4 thickness on the bias.
- Vegetable oil As needed.
- 8 cloves Garlic You can mince, but I prefer to smash it and toss in pot.
- 1 lbs Dried red kidney beans Soaked for at least 4 hours or overnight. OPTION: Rinsed canned beans
- 4 cups Unsalted chicken broth
- 2 tsp Salt Plus more to taste
- 1 lbs Red potatoes Cut into 1/2-inch cubes. Can use yellow potatoes as well.
- 6 ounces Fresh kale Washed, rinsed, and torn into 1-inch pieces
- 2 tbsp Red wine vinegar Plus more to taste
- 1/2 teaspoon Ground black pepper
- 2 Bay leaves
Instructions
- Brown the kielbasa in a 7-quart Dutch oven and set over medium-low heat until it has rendered most of its fat, about 15 minutes. Remove the kielbasa from the pot and set aside. If you do not have a 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. *Dried Beans: Add the soaked beans, chicken broth, bay leaves and 2 teaspoons of salt. 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.*Canned Beans: Add pre rinsed canned beans
- Sprinkle with the vinegar and pepper and stir to combine. Return the kielbasa to the pot and cook just until heated through. Taste and adjust seasoning, adding more vinegar and salt as desired. Serve hot.
Notes
- If you don’t have dried beans, you can use canned beans and thus saving 45 mins of cooking time
- *If you’re using canned beans add them in after kale has been added to the pot to avoid mushy beans