This delicious Alton Brown Christmas Soup is a warm and hearty meal that’s perfect for chilly days. With tender red potatoes, flavorful kielbasa, and fresh kale, this easy soup is packed with comfort and nutrition. It’s a flexible recipe—you can use everyday pantry staples and adjust the seasoning to your taste. Ideal for a cozy family dinner!
Recipe Ingredients:
- 1 pound kielbasa, sliced 1/4-inch thick, on the bias
- Vegetable oil, as needed
- 8 cloves garlic, minced
- 1 pound dried red kidney beans, soaked for at least 4 hours or overnight
- 2 quarts unsalted chicken broth
- 2 teaspoons kosher salt, plus more to taste
- 1 pound red potatoes, cut into 1/2-inch cubes
- 6 ounces fresh kale, washed, rinsed, and torn into 1-inch pieces
- 2 Tbsp red wine vinegar, plus more to taste
- 1/2 teaspoon freshly ground black pepper
How To Make Christmas Soup?
- Brown the kielbasa: In a 7-quart Dutch oven, brown the kielbasa over medium-low heat for about 15 minutes until most of the fat has rendered. Remove the kielbasa from the pot and set aside. If less than 2 teaspoons of fat remain, add vegetable oil to make up the difference.
- Cook the garlic: Add minced garlic to the pot and cook in the rendered fat for 1-2 minutes, stirring constantly to avoid burning.
- Add beans and broth: Pour in the soaked kidney beans, chicken broth, and 2 teaspoons of kosher salt. Cover and cook for 45 minutes.
- Cook the potatoes: After 45 minutes, add the cubed red potatoes to the pot. Cover and cook for an additional 15 minutes, stirring occasionally.
- Add the kale: Stir in the fresh kale, cover, and cook for another 10 minutes until the kale is tender but not mushy.
- Finish with vinegar and seasoning: Sprinkle in the red wine vinegar and black pepper. Stir to combine, then return the kielbasa to the pot. Heat through, taste, and adjust seasoning with more vinegar and salt as needed.
- Serve hot: Ladle into bowls and enjoy this hearty Christmas soup warm!
Recipe Tips
- Soak the Beans Properly: Make sure to soak the red kidney beans for at least 4 hours or overnight. This helps them cook evenly and reduces the cooking time.
- Don’t Burn the Garlic: When cooking the garlic, keep stirring constantly and only cook for 1-2 minutes. Burnt garlic can give the soup a bitter taste.
- Cut Potatoes Evenly: Chop the red potatoes into uniform 1/2-inch cubes. This ensures they cook at the same rate and prevents undercooked or mushy pieces.
- Cook the Kale Just Right: Add the kale towards the end and cook until tender but still bright green. Overcooked kale can become mushy and lose its vibrant color.
- Taste and Adjust Seasoning: Before serving, always taste the soup and adjust the salt, pepper, and vinegar. The right balance of seasoning brings out the best flavors in the soup!
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover Christmas Soup cool to room temperature. Then, transfer it to an airtight container and store it in the refrigerator for up to 3-4 days.
- Freeze: Allow the soup to cool completely before transferring it to a freezer-safe container or bag. Freeze for up to 3 months.
- Reheat: Pour the soup into a pot and heat over medium heat, stirring occasionally, until the soup is hot and steaming.
Nutrition Facts
- Calories: 473.7 kcal
- Saturated Fat: 3.1 g
- Cholesterol: 46.7 mg
- Sodium: 1,071.7 mg
- Potassium: 424.9 mg
- Total Carbohydrate: 62.9 g
- Dietary Fiber: 20.8 g
- Sugars: 5.5 g
- Protein: 33.4 g
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Alton Brown Christmas Soup
Description
This delicious Alton Brown Christmas Soup is a warm and hearty meal that’s perfect for chilly days. With tender red potatoes, flavorful kielbasa, and fresh kale, this easy soup is packed with comfort and nutrition. It’s a flexible recipe—you can use everyday pantry staples and adjust the seasoning to your taste. Ideal for a cozy family dinner!
Ingredients
Instructions
- Brown the kielbasa: In a 7-quart Dutch oven, brown the kielbasa over medium-low heat for about 15 minutes until most of the fat has rendered. Remove the kielbasa from the pot and set aside. If less than 2 teaspoons of fat remain, add vegetable oil to make up the difference.
- Cook the garlic: Add minced garlic to the pot and cook in the rendered fat for 1-2 minutes, stirring constantly to avoid burning.
- Add beans and broth: Pour in the soaked kidney beans, chicken broth, and 2 teaspoons of kosher salt. Cover and cook for 45 minutes.
- Cook the potatoes: After 45 minutes, add the cubed red potatoes to the pot. Cover and cook for an additional 15 minutes, stirring occasionally.
- Add the kale: Stir in the fresh kale, cover, and cook for another 10 minutes until the kale is tender but not mushy.
- Finish with vinegar and seasoning: Sprinkle in the red wine vinegar and black pepper. Stir to combine, then return the kielbasa to the pot. Heat through, taste, and adjust seasoning with more vinegar and salt as needed.
- Serve hot: Ladle into bowls and enjoy this hearty Christmas soup warm!
Notes
- Soak the Beans Properly: Make sure to soak the red kidney beans for at least 4 hours or overnight. This helps them cook evenly and reduces the cooking time.
- Don’t Burn the Garlic: When cooking the garlic, keep stirring constantly and only cook for 1-2 minutes. Burnt garlic can give the soup a bitter taste.
- Cut Potatoes Evenly: Chop the red potatoes into uniform 1/2-inch cubes. This ensures they cook at the same rate and prevents undercooked or mushy pieces.
- Cook the Kale Just Right: Add the kale towards the end and cook until tender but still bright green. Overcooked kale can become mushy and lose its vibrant color.
- Taste and Adjust Seasoning: Before serving, always taste the soup and adjust the salt, pepper, and vinegar. The right balance of seasoning brings out the best flavors in the soup!
Alton Brown Christmas Soup
