It’s still winter, right? Maybe in the rest of the United States! Temperatures got to nearly 80 degrees here in Vegas today. I’m glad I got to spend part of the day taking a walk with my mom and watching her feed hummingbirds and quail in her backyard. Today was hardly a soup day, but if it gets chilly again, this dish will be making a repeat appearance!
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
1 bundle fresh kale, torn into bite sized pieces
1/4 cup red wine vinegar
1/2 teaspoon freshly ground black pepper
2. 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.
3. 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.
4. Add the red wine vinegar and black pepper and stir to combine. Evenly distribute the kielbasa between 6 soup bowls. Ladle the soup into bowls and serve.