Kale Kielbasa Soup

Cooking Up Fun, Vary Your Veggies, Cornell University February 2009
Five, One-Cup Servings
Warm up in the winter with this delicious, hearty soup!

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  1. Wash kale, remove tough stems, and chop
  2. Remove outer leaves from cabbage; cut, core, and slice
  3. Wash and peel potato and carrot. Dice potatoes; slice carrots
  4. Peel onion and garlic. Chop onion. Mince garlic
  5. Heat oil in large pot on medium. Add onion, garlic, and carrots; saute for 3 to 5 minutes
  6. Add water, salt, pepper, and cayenne pepper; cover to bring to a boil. Add potatoes and cabbage; cover to return to boil. Uncover and simmer 10 to 15 minutes
  7. Cut sausage in half lengthwise; then slice into pieces
  8. Add kale and sausage to soup. Continue cooking 5 minutes


Try these other options: - Substitute spinach for kale - Add other vegetables-fresh, frozen or canned - Add canned or cooked dry beans (black, kidney, pinto, cannelloni) - Add cooked lentils; or add dry lentils and increase cooking time by 10 minutes - Substitute cooked ham for kielbasa


1 cup chopped kale

1 cup chopped cabbage

1 cup diced potato

1/2 cup sliced carrot

1/4 cup chopped onion

one clove garlic

2 teaspoons vegetable oil

4 cups water

1/4 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon cayenne pepper

1 cup sliced kielbasa sausage


Dry and liquid measuring cups, measuring spoons, chef knife, cutting board, vegetable brush, vegetable peeler, 2-quart saucepan with lid, wooden spoon, colander, sink, stove, potholders, ladle

More About Kale

How to Select

Choose dark colored kale bunches with small to medium leaves. Avoid brown or yellow leaves.

How to Store

Store kale in a plastic bag in the coldest part of the fridge for 3-5 days.

How to Prepare

Kale can be eaten raw in salads, added to soups, or used in place of another green!