CHRISTMAS SOUP BY CHEF ALTON BROWN

Christmas Soup by Chef Alton Brown image

Provided by Kimberly Biegacki

Time 2h

Number Of Ingredients 9

1 lb kielbasa, sliced
8 clove garlic, fresh, minced (must be fresh)
1 lb kidney beans, dry (soaked overnight)
1 lb red potatoes, cubed
6 oz fresh kale, torn (wash, rinse, trim)
1/4 c vinegar, red wine
2 qt chicken broth
vegetable oil, as needed
1/2 tsp black pepper, fresh cracked

Steps:

1. Slice up your kielbasa.
2. Cook up the kielbasa till browned about 15 minutes. Once cooked remove from crockpot or dutch oven. See is you have 2 tablespoons of fat, if not add enough vegetable oil to equal that.
3. Add your garlic to the pot and cook for 2 to 3 minutes stirring often so not to burn. Add your beans and chicken broth and cook for 45 minutes on medium heat, covered. Next, add your potatoes and cook for another 15 minutes covered. Stirring occasionally. Add your torn kale (no stems) and cook for another 10 minutes just till the kale is tender not mushy. Add the red wine vinegar and pepper; stir.
4. (I added the kielbasa to the soup) but Alton Brown prefers to keep it separate and divide it up into 8 bowls first and then add a ladle's worth of soup over it to assure everyone gets kielbasa.