Sandra Alton Brown Christmas Soup is a hearty and rustic stew popular for its festive red and green colors derived from kidney beans and fresh kale. Ideally, the red wine vinegar should be added at the very end to brighten the rich, savory broth and cut through the fattiness of the sausage.
Alton Brown Christmas Soup Ingredients
- 1 lb kielbasa sausage, sliced ¼-inch thick on the bias
- 1 lb dried red kidney beans, soaked for at least 4 hours (or overnight)
- 1 lb red bliss potatoes, cut into ½-inch cubes
- 6 oz fresh kale (approx. 4 handfuls), washed and torn
- 2 quarts (8 cups) chicken broth
- 8 cloves garlic, minced
- ¼ cup red wine vinegar
- ½ tsp freshly ground black pepper
- Vegetable oil (as needed)
How To Make Alton Brown Christmas Soup
- Brown the sausage: Place the sliced kielbasa into a large 7-quart Dutch oven over medium-low heat. Cook slowly until the kielbasa has browned well and rendered its fat, which takes approximately 15 minutes.
- Check the fat: You need about 2 teaspoons of rendered fat in the pan to cook the aromatics. If the sausage hasn’t released enough, add a splash of vegetable oil. Remove the browned kielbasa from the pan and set it aside for later.
- Sauté garlic: Add the minced garlic to the hot fat in the pot. Cook for 1 to 2 minutes, stirring constantly to ensure the garlic softens but does not burn.
- Simmer the beans: Add the soaked, drained kidney beans and the chicken broth to the pot. Bring to a simmer, cover, and cook for 45 minutes.
- Add potatoes: After the beans have cooked for 45 minutes, add the cubed red bliss potatoes. Cover the pot again and cook for another 15 minutes, stirring occasionally.
- Wilt the kale: Wash and trim the kale, tearing it into bite-size pieces. Add the kale to the pot, cover, and cook for an additional 10 minutes, or just until the greens are tender but not mushy.
- Season and finish: Stir in the red wine vinegar and black pepper to combine.
- Assemble and serve: Unlike traditional soups where meat simmers in the broth, Alton serves the meat specifically: Evenly distribute the reserved browned kielbasa into 8 soup bowls. Ladle the hot soup (broth, beans, potatoes, and kale) over the sausage and serve immediately.
Recipe Tips
- Soaking the beans: Do not skip soaking the dried kidney beans. Soaking rehydrates them so they cook evenly. If you use unsoaked beans, they will take hours to cook, and the potatoes will turn to mush before the beans are tender.
- The Vinegar Kick: The red wine vinegar is the secret ingredient. It provides a sharp acidity that balances the starch of the potatoes and beans and the saltiness of the kielbasa. Do not omit it.
- Kale Prep: Strip the kale leaves from the tough woody stems before tearing them. The stems take much longer to cook and can be unpleasant to eat in a soup.
- Serving Style: Pouring the boiling hot soup over the reserved kielbasa warms the meat through without boiling out its flavor flavor, keeping the texture of the sausage crisp from the initial browning.
What To Serve With Alton Brown Christmas Soup
This is a complete meal in a bowl, but some sides add texture.
- Crusty Bread: Essential for dipping in the savory broth.
- Cornbread: A slightly sweet contrast to the savory beans.
- Green Salad: A light vinaigrette salad cleanses the palate.
- Roasted Garlic: Spread on toast to accompany the garlic-heavy soup.
How To Store Alton Brown Christmas Soup
- Refrigerate: Store the soup in an airtight container for up to 4 days. The flavors actually improve the next day. Keep the sausage mixed in for leftovers.
- Freeze: This soup freezes reasonably well for up to 3 months, though the potatoes may become slightly softer upon thawing.
- Reheat: Warm gently on the stove over medium heat. You may need to add a splash of water or broth if the beans have absorbed the liquid.
Alton Brown Christmas Soup Nutrition Facts
- Calories: 420kcal
- Protein: 24g
- Carbohydrates: 45g
- Fat: 18g
- Saturates: 6g
- Sugar: 3g
- Salt: 1.2g
Nutrition information is estimated per serving (based on 8 servings).
FAQs
Can I use canned beans?
Yes, but the texture will be softer. If using canned kidney beans (rinse them well), add them at step 5 along with the potatoes, as they only need to warm through, not cook from scratch.
Can I use spinach instead of kale?
Yes, but spinach cooks much faster. Add spinach in the last 2 minutes of cooking just to wilt it, rather than cooking it for 10 minutes like kale.
Is this spicy?
No, it is savory and garlic-forward. If you want heat, use a spicy Andouille sausage instead of standard Kielbasa or add red pepper flakes with the garlic.
Alton Brown Christmas Soup Recipe
Description
A festive red-and-green holiday stew featuring creamy kidney beans, potatoes, and kale, garnished with crispy pan-fried kielbasa and a splash of vinegar.
Ingredients
Instructions
- Brown kielbasa in a Dutch oven; remove and set aside.
- Sauté garlic in rendered fat for 1 minute.
- Add soaked beans and broth; simmer covered for 45 minutes.
- Add potatoes; cook covered for 15 minutes.
- Add kale; cook covered for 10 minutes.
- Stir in vinegar and pepper.
- Place sausage in bowls and ladle soup over top.
Notes
- Rendering the fat from the kielbasa first provides the flavorful oil base for cooking the garlic, infusing the entire broth with a smoky, meaty undertone.
- Adding the vinegar at the very end ensures the acidity remains bright and distinct rather than cooking out during the long simmer.
- Using “Red Bliss” (waxy) potatoes is important because they hold their shape during boiling better than starchy Russets, which would disintegrate into the broth.
Alton Brown Christmas Soup Recipe
