We have had a great weekend. It was so nice to spend Friday and Saturday nights out with friends; I've realized just how much being with others really feeds my soul. Last night we watched the UK basketball (beat GA) at our friends place. We love spending time with them and adore their 18 month old "little bird", Ellie. Shortly after we arrived she told us "two friends are here"; she's just the cutest. We stayed for a beef stew dinner and enjoyed chatting around the dinner table for a bit after Ellie went to bed.
Today, I headed to Earthfare for groceries and we finished off our "to-do's". It was pretty much a relaxing, bum around the house kind of day. I snacked on some delicious Hillsborough Camembert cheese and had a glass of wine from a bottle I picked up at Wine Authorities a couple days ago. I even drizzled some of the oozey cheese and honey over local lettuce, tossed in some dried cranberries and pecans...what a salad!
Yes, I know Christmas is over, but I didn’t have time to try this soup during the 12 Days of Christmas and it just sounded too good to pass up. After all, we’re experiencing below average temperatures in North Carolina and this is just the thing to warm you throughout. So I chose to ignore the title and proceed, and as with all Alton Brown recipes this was outstanding.
- 1 pound kielbasa, sliced 1/4-inch thick on bias (I used chicken sausage)
- Vegetable oil, as needed
- 8 cloves garlic, minced
- 1 pound red kidney beans, soaked at least 4 hours and up to overnight
- 2 quarts chicken broth
- 1 pound red bliss potatoes, cut into 1/2-inch cubes
- 6 ounces fresh kale, approximately 4 handfuls
- 1/4 cup red wine vinegar
- 1/2 teaspoon freshly ground black pepper
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. Ladle the soup into bowls and serve.
Recipe courtesy of Alton Brown