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READY IN ABOUT 1¾ hrs

Kielbasa Kale Stew

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"A thick stew with a rich potato base, fresh kale, and slices of savory kielbasa. This is a meal all by itself." — sal

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Original recipe makes 8 1-cup servings Change Servings

6 large potatoes, peeled and cubed
1/4 cup butter
10 cups water
1 teaspoon salt

1 teaspoon ground black pepper
2 1/2 pounds kale - rinsed, dried and chopped
2/3 pound kielbasa sausage, sliced into 1/2 inch pieces

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Directions

Place the potatoes into a large stockpot, over medium high heat. Add butter and water, and bring to a boil. Cook potatoes until tender, about 20 minutes. Reserve the cooking liquid and mash potatoes in the pan until smooth. Return the potato water to the pot and stir in salt and pepper. Simmer for 20 minutes.
Stir in the fresh kale and sausage and simmer for another 30 minutes. Serve hot.

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PREP 20 mins
COOK 1 hr 20 mins
READY IN 1 hr 40 mins

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As far as Kale soup goes this is definitely 4 stars. I did make a few changes. I chose to puree the potatoes in a blender with their broth after I mashed them until smooth. I used chicken broth instead of water. Also we added one bunch of scallions chopped, 3/4 cup of very thinly sliced carrots blanched until half done, 3 cloves of garlic crushed, and 1 tsp rosemary. All of this we added to the soup when we added the sausage and kale. My family hates kale no matter how I cook it and even they said this was okay. I got my 7 year old to try half a bowl and she never eats anything but peanut butter or rice.

—shelley

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Most Helpful Critical Review

Aug 27, 2003

I enjoyed this soup -- but my family thought it was disgusting. So you really have to like kale to try this one. Very tasty, but the potato base was more watery than I was expecting. I also added much more salt -- about 3 t.

—JULMURPH

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65 Ratings

May 19, 2011

I made a few modifications as suggested by other reviewers and WOW, this was a GREAT soup. My husband hates kale, and even he loved it. I started by cutting up and browning the sausage in the soup pan. Removed and set aside, then boiled the potatoes in only 8 cups water with 2 chicken bullion cubes. I cut back the butter to 1 tbl. when I'm using real sausage (as opposed to turkey sausage) b/c I figure there's enough fat already. Any sausage will do, I've used hot and mild Italian. Once the potatoes are tender, I don't bother to reserve the liquid. Just take a hand masher and mash them in the water. I didn't use as much kale as the recipe calls for, and I also threw in some swiss and rainbow chard. This is a new favorite in our house! Update: Trying to get away from bullion cubes (have you looked at the ingredients?!) so I'm now using 4 c. homemade chicken stock and 4 c. water, plus a little more salt. Last batch had kale, chard and turnip greens, plus a few turnips mixed in with the potatoes.

—kharma.cat

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Jun 25, 2006

I made a change to this recipe that I think might address other reviewers' comments about watery taste. I split the kielbasa lengthwise and browned it in the same pan in which I later boiled the potatoes. I think this made my version a little richer and more flavorful (and gave a browner color). I also added a ham-flavor bouillon cube to the cooking liquid. These two things made it quite flavorful and salty enough. The really great thing about this Kielbasa Kale Stew is its versatility. It seems to accomodate a wide variety of different ingredients and still come out wonderfully. I added turnip greens (and a few little turnip pieces too) in addition to kale. I also upped the sausage to 1 lb (since it comes in 1 lb. packages!) and only used 4 large potatoes. Thanks for the tasty, inexpensive, and easy recipe!

—trizydlux

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Feb 12, 2004

Very good recipe. I cook for a pre-school (3 to 5 year olds) and made this for a cooks choice. That kids loved it. I did add some chopped onion, added some evaporated milk as substitute for part of the water and used turkey kielbasa. It was a big hit with the adults too.

—MUSICBUFF

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Jan 14, 2004

This soup was delicious, I love finding a great soup that is also good for you & low in fat. I used turkey sausage. Very Important: increase salt to about 2 1/2 tsp.

—CRETER

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Sep 08, 2007

My mom has been making "Kale Soup" for years but with Portuguese sausage, it's delicious, ours also has kidney beans in it. To thicken the broth, slightly mash some of the beans with a potato masher until most of the skins break open.

—amb1580

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Nov 18, 2005

This recipe is very good ... however I did make a few changes. 1st I used 2 cans of chicken broth and 1 can of veggie broth to replace some of the water. 2nd I did not totally mash the potatoes just smashed them up till chunky. It was very easy to make and is really yummy!! THANKS FOR THE RECIPE!!

—CRUISEM

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Nutrition

Calories
452 kcal
23%

Carbohydrates
63.8 g
21%

Cholesterol
40 mg
13%

Fat
17.3 g
27%

Fiber
9 g
36%

Protein
15 g
30%

Sodium
760 mg
30%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Kielbasa Kale Stew

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 452
Calories from Fat: 156

% Daily Value *
Total Fat 17.3g 27 %
Saturated Fat 7.3g 37 %
Cholesterol 40mg 13 %
Sodium 760mg 30 %
Potassium 1921mg 54 %
Total Carbohydrates 63.8g 21 %
Dietary Fiber 9g 36 %
Protein 15g 30 %
** Sugars 2.8g
Vitamin A 440 %
Vitamin C 375 %
Calcium 30 %
Iron 50 %
Thiamin 49 %
Niacin 68 %
Vitamin B6 79 %
Magnesium 43 %
Folate 48 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.