Recipe by Raquel Grinnell
A hearty and healthy winter soup full of amazing flavor! I adapted this recipe from one on Allrecipes.com to make it easier and quicker to prepare as well as lower in fat and high in lean protein and healthy veggies with cancer-fighting antioxidants such as kale and cabbage. I always make enough to feed an army, but halving is no problem. Kids love it, too.... Enjoy! **CORRECTION: I had changed my original recipe in order that my Atkins-dieting husband could eat the stew, too. The verdict from the kids after making it a few times was a resounding, "Change it back!" It is much simpler, tastier and quicker to make this way.... So here I am, changing it back. I'm sorry, Geema, that you got to the recipe before then. :(
Top Review by Geema
I am shocked that this stew/soup with all it's wonderful ingredients turned out to have such a bad taste that I couldn't force myself to eat it. I tried to doctor it up with some spices, but nothing would hide the bitter, pungent taste. I think it might have been the bay leaf, or maybe the combination of cabbage and kale (both of which I love). I cried tears as I poured my good ingredients down the sink and cried again writing this bad review. Maybe someone else can fix up this basically healthy recipe, but I couldn't. Sorry Raquel.
- 2 tablespoons olive oil
- 1 lb turkey kielbasa, cut in half then sliced into 1/2 inch half moon pieces (or other low-fat smoked turkey sausage)
- 1 lb turkey ham, cubed (or other low-fat ham)
- 2 cups onions, chopped
- 12 cups reduced-sodium fat-free chicken broth
- 1 teaspoon ground black pepper
- 4 cups instant potato flakes
- 2 lbs kale, rinsed, deveined and chopped
- 4 cups napa cabbage, shredded (one head)
- 4 (15 ounce) cans white kidney beans, drained (cannellini)
Directions See How It's Made
- In a large stockpot or dutch oven, heat the oil over medium-high heat, and saute the kielbasa and ham for 5-6 minutes, until browned. Add the onions and saute for a few minutes more, until they are softened. If at any time the pot is looking dry, add a splash of stock to continue the saute.
- Next add the stock and the black pepper and bring to a boil.
- When boiling, add the potato flakes, stirring until dissolved.
- Add the kale and cabbage, then lower the heat to simmer and cover.
- Simmer for 20-25 minutes, or until the cabbage and kale are tender. Add the drained and rinsed beans, then simmer for an additional 10 minutes.
- Before serving, taste and add salt as needed. (It shouldn't need any as prepared stock and the smoked meats have plenty, but use your own judgment and add some if you deem it necessary.) Yum!