Sausage, Kale, & Navy Bean Soup

Serves approximately 8


1 pound dried navy beans, picked over and quick-soaked*, and drained

2 Tablespoons olive oil

1 onion, chopped

2 celery, diced

2 carrots, diced

2 cloves garlic, minced

1 teaspoon dried thyme

1 bay leaf

6 cups chicken stock

½ pound polish kielbasa or other smoked sausage, quartered and diced into ½-inch pieces

1 pound chopped kale


Heat oil in a soup-pot—preferably an enamel-clad cast iron pot. Add onions, pinch salt and pepper, and sauté until tender. Add celery and carrots and sauté for 2 minutes. Add garlic, thyme and bay leaf, sauté for 1 minute. Pour in chicken stock and beans. Bring to a simmer. Add sausage and kale and simmer for at least 1 hour until beans are tender.

To serve to little ones, scoop out beans, veggies and some sausage with a slotted spoon and serve on a plate.

*To quick-soak beans, add to stock pot and add water until it covers the beans by 1 inch. Cover, bring to a boil and then turn the heat off. Allow to sit, covered, for one hour.