Christmas Soup

• 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)
• 14 cup red wine vinegar
• 12 teaspoon greshly ground black pepper
• freshly grated parmesan cheese

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

kielbasa, vegetable oil, garlic, red kidney beans, chicken broth, red potatoes, fresh kale, red wine vinegar, ground black pepper, parmesan cheese

Taken from www.food.com/recipe/christmas-soup-345542 (may not work)