Kale Kielbasa Soup | Fall Recipes

My next recipe just HAD to be a wonderful recipe from my mom. She makes THE BEST soups. Actually, now that I’m thinking of it, maybe I’ll share her Fish Chowder next… yes, I’ll definitely have to share that one next. This is so wonderfully flavorful, trust me. Just go make this, now!

I’m back for another installment of “Momma’s Recipes Made Healthy”. This time it’s Kale Kielbasa Soup. Such a comfort food for me and perfect for this time of year!


Funny how in this series I am supposed to be taking my favorite things my mom used to cook me and making them more healthy but this was probably the first recipe in a long time that I have actually followed to a T. As I said in my Fish Chowder post, my mom is a pretty healthy cook to begin with, so I don’t need to make many changes.

That being said, there are some changes you can make if you would like to!

1. Sweet potatoes would taste amazing in this instead of potatoes if sweet potatoes happen to fit better into your diet of choice.

2. This recipe is a bit high in sodium, so if this is a concern to you, leave out some of the canned ingredients. Instead use some fresh tomatoes and dry kidney beans. Also use half water, half broth (whatever kind you find with the lowest sodium).

And that’s it! I can’t think of anything else I might change, it’s perfect the way it is!

This soup is full of nutrients and SO flavorful so it is perfect for picky eaters and it honestly makes me LOVE kale which is usually just tolerated.


So, let’s get on with the recipe!


1 tbs olive oil

1 pound Kielbasa (quartered length wise then sliced into 1/2 inch slices)

1 cup diced onions

1.5 cups diced celery

1.5 cups diced carriots

1 qt. chicken broth

1 can diced tomatoes

1 can kidney beans (drained)

1 tsp black pepper

2 tsp hot sauce (optional, to taste)

2 to 3 medium potatoes (peeled and diced)

1 pound fresh kale – remove large stems and chop 2 inches


  1. In a large pot fry the kielbasa in olive oil until browned.
  2. Add carrots, onions, and celery. Cook about 5 minutes or until vegetables are tender.
  3. Add chicken broth, tomatoes, beans, pepper, and hot sauce. Continue to cook for several minutes.
  4. Add potatoes and kale and cook about 15 to 20 minutes until kale and potatoes are cooked and tender, but not overcooked.

Enjoy!! This recipes makes a big pot!

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