This recipe has become one of my signature soups. My husband asks for this soup often and anytime I make it for family and friends, they always ask me for the recipe. This soup is wonderful because it’s chock full of vegetables but you can add turkey kielbasa sausage to satisfy any meat cravings.
2 32 oz boxes chicken broth & 1 32 oz vegetable broth (You can also use 3 boxes chicken broth)
1 yellow or white onion (chopped)
1 bunch celery
1 8 oz can tomato sauce & 1 6 oz can tomato paste or 16 oz of marinara or spaghetti sauce
2 large or 3 medium potatoes (any kind)
2 large carrots (cut into rounds) or 1 package baby carrots
1 can garbanzo beans or white cannellini beans
1 bunch kale
1 package turkey kielbasa sausage or ground turkey (optional)
Cavender’s Greek Seasoning
Old Bay Seasoning
fresh ground pepper
1 tablespoon dried oregano
1 tablespoon dried basil
1. Chop up the onion (doesn’t need to be fine) and the celery. Cook on medium heat in the bottom of a large pot. This is the same pot that you will be using to cook the soup in so make sure it’s a big pot.
2. Pour in all the broth. Add the tomato sauce and tomato paste or the marinara/spaghetti sauce. Stir well. Turn up the heat to medium high.
3. Wash and chop up the potatoes and the carrots (there is no need to chop up baby carrots). Add into the pot.
4. Wash the kale and tear it off the stems. Add it into the pot.
5. Add in the can of garbanzo or white cannellini beans (liquid and all).
6. Simmer the soup on medium high heat for approximately 1 hour with the lid on the pot. Make sure there is a little crack so that the steam can escape. Stir and taste frequently. If the soup needs more liquid, simply add 1 cup of water and let it boil down a bit. If the liquid is getting low too quickly you may need to reduce the heat. Keep cooking the soup until it tastes done.
7. Omit this step entirely and do not use turkey kielbasa or ground turkey if you would like to make a vegetarian kale stew. If you are using the turkey kielbasa, while the stew is cooking, cut up the whole package of turkey kielbasa into rounds. Saute either the turkey kielbasa or the ground turkey in a separate pan on medium heat. Turn the kielbasa rounds so that both sides are nicely browned but not burnt.
8. Taste the soup before you add any salt. Add in the tablespoons of dried basil and oregano. (If you don’t have these add a bunch of Italian seasoning). Season the soup with Cavendar’s Greek seasoning, Italian Seasoning, Old Bay Seasoning, fresh ground pepper, and salt. Do not over salt. If you are using the turkey kielbasa or ground turkey add it into the soup right before serving.
*It is crucial that you carefully monitor the amount of liquid. If the soup is too thick, add water a cupful at a time or more chicken broth. If the soup needs to thicken up, let the soup boil up but make sure to stir it frequently so everything doesn’t stick to the bottom of the pot.
This stew makes a meal in in itself and will taste even better the next day after the flavors get a chance to blend. This is a perfect soup to make for vegetarians. It’s very satisfying to eat after a hard day or when it’s cold out. Kenny requests this kale stew pretty often. It’s full of vegetables so it’s pretty healthy. I like to also add in zucchini, fresh diced tomatoes, or whatever I have in my fridge.
Dr. Jacqueline Cheung, also known as Jax, grew up in Sacramento, California. She is a Christian Wife, Proud Mom, Major Foodie, Sacramento Native, Elk Grove Resident, Feminist, Adoption Advocate, Blogger, Freelance Writer, and Cat Lover. Jax is the owner of the award winning Jax Chronicles blog & adoption ministry. She also works as a Freelance Writer and writes for Sacramento4Kids, the Elk Grove Laguna News, and many other publications. Jax is married to Dr. Kenneth Cheung (Kenny). Jax and Kenny live in Elk Grove, California and have 2 daughters named Roxy and Carissa, and 3 cats named Mochi, Miso, and Mango. You can follow her journey on Instagram @jaxchronicles, her Jax Chronicles Facebook page , or her Jax Chronicles blog.