Sunday Brunch | Julie Wheeler makes Holiday Luck Soup

Julie Wheeler joined us in the Reasor's Kitchen to make Holiday Luck Soup 



Jennie-O Turkey Kielbasa, 14 oz

Cooking Spray

Garlic, 6 cloves

1 medium sweet yellow onion

2 tsp fresh thyme

2 cup (16 oz can) black-eyed peas, drained

10 cups Swanson Chicken Broth, 99 percent fat free

10 small red potatoes (approx. 1 lb)

4 cups glory chopped fresh kale

1/4 cup red wine vinegar

1/2 tsp black pepper



Place the kielbasa into a 7-quart stock pot and set over medium-high heat. Cook until the kielbasa has browned well and rendered its fat, approximately 5 minutes. Remove the kielbasa from the pan and set aside. Add the onion and garlic and cook for 1 to 2 minutes, stirring constantly to prevent the garlic from burning. Add the black eyed peas and the chicken broth and cook, covered for 10 minutes. After 10 minutes, add the potatoes, cover and cook fro 10 minutes, stirring occasionally. Wash, rinse the trim the kale and tear into bite size pieces. Add kale to the pot, cover and cook for an additional 10 minutes or just until tender, but not mushy. Add red wine vinegar and black pepper and stir to combine. Evenly distribute the kielbasa between 10 soup bowls. Laddle the soup into bowls and serve. 

Serving Size: 2 cups

Number of Servings: 10

Print this article Back to Top