Christmas Soup

This may become a Christmas tradition at our house. It was a hit this year, warm, hearty, and delicious!

• Ready In: 2 hrs 20 mins
• Serves: 8-10

Ingredients

• 1  lb kielbasa, sliced 1/4-inch thick
• 2  tablespoons  vegetable oil
• 8  garlic cloves, minced
• 1  lb red kidney beans, soaked overnight, drained and rinsed well
• 3  quarts chicken broth
• 1  lb  red potatoes, cut into 1/2-inch cubes
• 6  ounces fresh kale, trimmed and torn into bitesize pieces (or spinach leaves)
• 1⁄4 cup red wine vinegar
• 1⁄2 teaspoon  greshly ground black pepper
•  freshly grated parmesan cheese

Directions

1. Heat vegetable oil in large Dutch oven over medium-low heat. Add kielbasa and brown well, about 15 minutes. Remove kielbasa from pot and set aside. Add garlic to reserved fat in pot and cook for 1-2 minutes, stirring constantly to prevent garlic from burning.
2. Add beans and broth, bring to a boil, reduce heat to simmer and cook, covered, for 1 hour.
3. Add potatoes, cover and cook for 30 minutes or until potatoes are tender.
4. Add kale or spinach to pot, cover and cook for additional 10-15 minutes. Add red wine vinegar and pepper and stir to combine. Ladle into soup bowls and top with grated Parmesan cheese.