- medium onion, chopped
- a couple of carrots, sliced or diced
- clove of garlic, minced
- a couple of small potatoes, medium diced
- can of diced or stewed tomatoes
- quart of chicken stock ( College Inn box is good.)
- bunch of kale, leaves stripped from stalks and chopped
- about a quarter to a half pound of kielbasa, sliced or diced
- salt, pepper, red pepper flakes
- Saute the onions and carrots in a little olive oil. If you have a parsnip, you should add that too.
- When the onions and carrots start to soften, add the garlic. Cook for a minute or two more.
- Season with salt, pepper, and a shake of red pepper flakes.
- Add the chicken broth and tomatoes ( with their juice.) Bring to a boil.
- Lower the heat to strong simmer and add the potatoes.
- Once the potatoes are just about cooked, add the kielbasa.
- The last thing to add is the chopped kale. It will take about five or ten more minutes at a strong simmer to soften the kale, while leaving a little bit of a bite. Check for seasoning.
- Serve with grated or shaved Parmesan cheese.
We like kielbasa in kale soup, but you can add either red or white kidney beans instead, or use both!