Christmas Soup

Hello Everyone!  Can't believe it's Saturday again already, much less the Saturday before Christmas.  Well, no matter what I think it is here lol.  So while ready through today's pile of information on my computer this evening I ran across this recipe.  I have 95% of the ingredients at Mom and Dad's and they are soup fans!  And of course with Christmas in the title how could I possibly pass it up!  This is what's for dinner tomorrow night!  Hope some of you will try it with me!  I will let you know how things turn out on this end!  

I want to take a minute to say thank you for all your support here at the Asylum.  We hope 2015 brings much happiness to all your asylums!  Merry Christmas!

CHRISTMAS SOUP

Make 6 to 8 servings
1 pound kielbasa, sliced 1/4-inch thick, on the bias
Vegetable oil, as needed
8 cloves garlic, minced
1 pound dried red kidney beans, soaked for at least 4 hours or overnight
2 quarts chicken broth
1 pound red potatoes, cut into 1/2-inch cubes
6 ounces fresh kale, washed, rinsed and torn into 1-inch pieces
1/2 teaspoon black pepper, freshly ground
1/4 cup red wine vinegar

PROCEDURE

1. 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.

2. Cook the garlic in the fat for 1 to 2 minutes, stirring constantly to prevent the garlic from burning. Add the beans and chicken broth and cook, covered, for 45 minutes. After 45 minutes, stir in the potatoes, cover and cook for 15 minutes, stirring occasionally.

3. Toss the kale into the pot, cover and cook for an additional 10 minutes, or just until it is tender, but not mushy.

4. 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. Serve hot.

Recipe courtesy of Good Eats 2: The Middle Years