Yield: 4

Alton Brown

Sausage, potatoes, and kale make a hearty soup for a cold winter night.
Without fail, I make this Christmas Soup for the holidays every year. In other words, it’s a tradition.
ACTIVE TIME: 30 minutes, TOTAL TIME: 1 hour 30 minutes

• 1lb kielbasa, sliced ¼-inch thick, on the bias
• vegetable oil, as needed
• 8cloves garlic, minced
• 1lb dried red kidney beans, soaked for at least 4 hours or overnight
• 2quarts chicken broth
• 1lb red potatoes, cut into ½-inch cubes
• 6oz fresh kale, washed, rinsed, and torn into 1-inch pieces
• ¼cup red wine vinegar
• ½tsp freshly ground black pepper

Special equipment

• 5-to 7-quart Dutch oven

Brown the kielbasa in a 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 at least 2 tsp of fat, add enough vegetable oil to make 2 tsp.

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.

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

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.