German Kielbasa, Kale & Potato Soup with Red Beans

14 oz. kielbasa, sliced into 1/4 inch thick disks on the bias
2 teaspoons vegetable oil, as needed
8 cloves garlic minced
2 quarts chicken broth 
2 cans (15oz) red kidney beans, drained
2 cans (15oz) diced potatoes, undrained
6 oz. fresh kale washed, rinsed and torn into 1 inch pieces
¼ cup red wine vinegar
1/2 teaspoon kosher salt
½ teaspoon freshly ground black pepper

Brown the kielbasa in a 7-quart Dutch oven and set over medium low heat until it has rendered most of its fat, approximately 15 minutes. Remove the kielbasa from the pan and set aside. If you do not have at least 2 teaspoons of fat, add enough vegetable oil to make 2 teaspoons of fat.

Cook the garlic in the fat for 1-2 minutes, stirring constantly to prevent the garlic from burning. Add the chicken broth and cook, covered, for 15 minutes. Stir in the potatoes and beans and simmer for 15 minutes.

Toss the kale into the pot, cover and cook for an additional 10 minutes or just until it is tender, but not mushy.

Sprinkle with the red wine vinegar, salt, and black pepper and stir to combine. Return the kielbasa to the pot and cook just until heated through. Taste and adjust seasoning.

SHORT CUTS:  Use two 15oz cans of diced red potatoes
Additional note:   The more Kale the Merrier.  I use a whole bunch, just the leaves, no stems