Unhinged Kale Kielbasa Soup
This soup is known as “unhinged” in our house because it is over-the-top delicious every time. Mincing fresh thyme is worth the effort for this winter soup. Regarding Earfood: I’ve never seen a musician have as much fun as Roy Hargrove’s drummer, Quincy Phillips, at a live performance at Jazz Alley in Seattle back in 2016. This album is bookended by two outstanding tracks at both ends, but the entire collection is superb.
Ingredients
- 2 lb kielbasa
- 2 leeks
- 2 Tbsp chopped fresh thyme
- 4 cloves garlic
- 6 Tbsp olive oil
- 3 tsp paprika
- ½ tsp allspice
- ¼ tsp crushed red pepper flakes
- 28 oz can diced tomatoes
- 3 quarts low-sodium chicken or vegetable broth
- 4 bay leaves
- Salt
- Pepper
- 4 medium yukon gold potatoes
- 2 bunches kale
- Grated parmesan cheese for serving
Instructions
- Chop kielbasa into half-coins. Wash and chop leeks and mince thyme and garlic.
- Heat 6 Tbsp olive oil in a large soup pot. When oil is hot, add the kielbasa and cook, stirring frequently, until browned, about 5 minutes.
- Add the 2 leeks and 2 Tbsp thyme and cook until leeks are wilted, about 5 minutes.
- Add 4 cloves garlic, 3 tsp paprika, ½ tsp allspice, and ¼ tsp red pepper flakes and cook until fragrant, about 1 minute.
- Add the 28 oz canned tomatoes, 3 quarts broth, 4 bay leaves, and season with salt and pepper to taste. Bring to a simmer over medium-high heat, cover, and cook for 30 minutes.
- Meanwhile, wash and chop the potatoes into ½ inch cubes. Wash and chop the kale, removing tough stems.
- Add the kale and potatoes to the soup and simmer uncovered until potatoes are fork-tender, about 30 minutes.
Notes
Serve with crusty bread and sprinkle Parmesan on individual bowls at the table.
Album pairing: Earfood | Roy Hargrove