As you will continue to notice, I make soup a lot. Especially when the temperatures drop, but just in general - I quite enjoy throwing some of my favorite things in a pot, waiting a few hours, eating a gravy-boat's worth, and then having lunch for a week (or often less, once Matty discovers the contents of the tupperware.)
This I had the idea for, then Googled, then got confused by so many variations (use chicken sausage! with orzo! add tomato! and some flour and cream! carrots!) that I decided to just wing it based on ingredients I enjoyed and knew would taste good together.
It's also worth noting that I used dried beans for the first time ever with this.
I wouldn't necessarily recommend it.
Not when you're cooking that day and don't have time to soak the beans over night, that is. I tried the "quick-soak" method for these, which is bring to a boil then soak for an hour, and they were not nearly tender enough.
So. Either stick to canned beans, or soak overnight, or take out entirely and add more red potato. Any of those suggestions would make this good soup pretty great. But regardless, this is pretty healthy and very filling. Enjoy!
Turkey Kielbasa and Kale Soup
What it's Made of:
- Olive oil
- 1 medium-sized yellow onion, diced
- 3 cloves garlic, minced
- 5 stalks celery, halved lengthwise then diced crosswise
- 2 large turkey kielbasa sausages (or "real" kielbasa, but this was just as tasty with 1/3rd of the fat. I used Oscar Mayer), sliced
- 2 medium-sized red potatoes
- 1 32oz container chicken broth (I also added more later)
- 2 tbsp dijon mustard
- 1 tsp+ (to taste) of the following: sea salt, fresh ground black pepper, ground mustard, ground sage, thyme, ground coriander, paprika
- 1 cup soaked (or canned) small white beans
- 1 bunch (~1lb) kale, leaves removed from thick stems and rinsed
How it's Made:
- Coat the bottom of a large pot or dutch oven with olive oil.
- Once hot, add garlic and onion and stir
- Once onion begins to turn translucent, drop in sliced kielbasa and celery, and stir.
- Allow to cook for about 5 minutes, then drop in potatoes and cover with broth
- Add mustard and seasonings, cover and allow potatoes to cook for about 12-15 minutes
- Add additional chicken broth and beans to the pot. Cook for 5 minutes more.
- Pile kale on top of soup and cover with lid. No need to stir or "force" it in there right away. The kale on the bottom will begin to wilt and you can stir it in gradually, as you check on the soup every 5-10 minutes.
- Cook until kale is fully wilted, potatoes are cooked, and flavors are combined - about 15-20 more minutes.
- Serve with a hunk of fresh bread!
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