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Kale and Keilbassa Soup

Kale and Kielbasa Soup

Contributor: Christine Pittman

Who’s addicted to kale? Feed your addiction with this chunky Kale and Kielbasa soup, perfect with a cozy blanket and a night of reruns.

  • Author: Christine Pittman
  • Cook Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 5 servings (10 cups) 1x

Ingredients

Scale
  • 2 Tbsp. olive oil
  • 6 cups low or no-sodium chicken broth
  • 8 cups chopped kale
  • 1/2 tsp. salt
  • 1/4 tsp. coarse black pepper
  • 7 oz turkey kielbasa
  • 2 cloves garlic
  • 1 tsp. chili powder
  • 1 (28 oz.) can petite diced tomatoes
  • 2 (16 oz.) cans chickpeas (also known as garbanzo beans)

Instructions

  1. Put a large pot or Dutch oven over medium- high heat and add the olive oil.
  2. Measure the broth into a microwave-safe bowl and put it in the microwave for 4 minutes.
  3. Put the kale into the pot with the olive oil along with the salt and pepper. Stir and cover.
  4. Chop the kielbasa into 1/2 inch pieces. Add it to the kale. Stir and cover. Stir occasionally. If the kielbasa starts to darken, reduce the heat to low.
  5. Mince the garlic. Add it and the chili powder to the kale. Stir. Add the hot broth from the microwave. Stir. Cover and cook on high until simmering.
  6. Open the diced tomatoes and add them to the pot. Open the chickpeas. Strain them and add them to the pot. Bring it up to a simmer over high heat. Reduce heat to low and continue to cook until the kale is more tender, 4-5 more minutes.