Have I ever mentioned that I love soup? The second the temperatures dip below 60, I haul out my 1970’s crockpot (it’s amazing that thing is still intact, but I guess this was the era before planned obsolescence) and start perusing soup recipes.
Even though it’s practically summer now (anything after Memorial Day feels like summer to me) it’s been a bit on the cooler side here in Eastern Washington, which felt like a perfect excuse to make soup. (Also, I had some random ingredients that needed to be used up, and soup is a great way to combine a lot of disparate things.)
So. I had some kielbasi left over from a recent cookout, and a crapton of kale that had wintered over and my husband harvested before tilling the garden under. What to do? Make soup!
I count this recipe among my favorite soups. It’s hearty and flavorful without being overly heavy or too filling. Serve it alongside a good loaf of bread slathered with butter, and you’ve got a perfect cool weather meal.
This recipe makes enough for several meals (for two people) and is great leftover.
Kielbasi, White Bean & Kale Soup
- Olive oil (I use two big “glugs”)
- 1 medium onion, finely chopped
- 2 large carrots, diced
- 1 large potato, peeled and diced
- 2 cloves garlic, minced (I’m lying, I use more like 8 – I love garlic!)
- 1 pound kielbasi, chopped
- 2 bay leaves
- 2 (15 ounce) great northern beans or cannelini beans, drained and rinsed
- 2 bunches kale, stems removed and roughly chopped
- 8 cups chicken stock
- Roughly grated Parmesan cheese
- In a large skillet, heat olive oil over medium heat. Add onion, carrots, and potato. Saute approximately 10 minutes. Add garlic and kielbasi, sautefor another 2-3 minutes.
- Place chicken stock in crock pot, then add the sauteed vegetables and kielbasi, along with the bay leaves. Turn on high.
- Add the chopped kale and stir. Place lid on crockpot and cook on high for 2-3 hours (this is a guesstimate – I usually just cook it until it starts smelling really yummy, the kale is nice and wilty, and all the other ingredients have cohesed).
- Serve topped with grated Parmesan or other hard cheese.