Kale and Kielbasa Soup

From One United Harvest,

Creative Recipes from America’s Community Supported Farms

From Trish Mumme, Garden Patch Produce CSA, Alexandria OH


3 TBSP olive oil                                               5-6 fresh tomatoes or 1 (28 oz) can tomatoes

1-2 cups chopped onion or leek                        6-8 oz. Kielbasa, cut in ¼ inch half moons

1-2 cups chopped carrots                                 ¼ cup chopped fresh parsley

2 large potatoes, diced                                      1 bunch fresh kale, stemmed and chopped

1 bay leaf                                                         1 can kidney beans, drained

4-5 cups chicken or vegetable broth                  1-2 garlic cloves, chopped

salt and pepper to taste


Sauté onion in olive oil.  Add carrots, celery, and garlic; sauté one minute more.  Add potatoes, bay leaf, chicken broth, tomatoes, and kielbasa.  Bring to boil, then reduce heat and simmer until potatoes are just tender.  Add parsley, kale, and kidney beans.  Cook a few minutes more.  Season with salt and pepper.  Serves 4 to 5. 


*Recipe note: Omit the kielbasa and use vegetable broth for a delicious vegetarian kale and bean soup.