Navy Bean, Kale, and (Vegan!) Kielbasa Soup

1 lb. dried Navy beans, soaked overnight, drained, and rinsed
1 lb. Tofurkey Vegan Kielbasa sausages, quartered lengthwise, then thinly sliced crosswise
1 large yellow onion, trimmed and diced
1 cup carrots, peeled and diced
1 cup celery, trimmed and diced
1 heaping tablespoon Better Than Bouillon Vegetable Base
3 bay leaves
Several sprigs of fresh thyme or couple pinches of dried
8 cups (or more) water
2 bunches kale, trimmed and sliced into ribbons
Small amount of olive oil

In large soup pot, sauté Kielbasa in small amount of olive oil until browned. Remove sausage and set aside, leaving oil in pot.

Add diced onion, carrots, celery to reserved oil and sauté until softened.

Add drained/rinsed beans to veggies in pot, along with Kielbasa. Pour in approximately eight cups of water – enough to cover ingredients by about an inch. Stir in Better Than Bouillon, drop in bay leaves and thyme, cover and bring to a simmer.

Remove lid, skim off any accumulated foam, recover and cook at low temperature, stirring occasionally and adding water if needed, for two or more hours.

Remove bay leaves and fresh thyme springs. Stir in kale for last ½ hour of cooking.

Taste and add black pepper as needed. Salt is usually not needed as the Bouillon is very salty (even the low sodium version!).

This soup is best after chilling in fridge over night and being reheated the next day.

Excellent served with/over cornbread.

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“Food is a pretty good prism through which to view humanity.”

― Jonathan Gold