1 lb. Kale, rinsed, center rib cut out if large leaves and then cut or torn into 1 1/2 to 2" pieces. 1 lb. Kielbasa cooked and cut into rounds about 1/4" thick then cut into quarters. 1 lb. potatoes, peeled and cut into 1/2" to 3/4" cubes. 2 T. olive oil. 2T. unsalted butter. 1 onion, chopped. 1/2 cup carrots, chopped. 2 tsp. minced garlic. 2 qts. chicken broth. 1 28 oz. can of diced tomatoes. 1 14 oz. can of diced tomatoes. 1 1/2 cup light red kidney beans. 1 T. soy sauce. 1 4 oz. can mushroom pieces. 1/2 cup pearl barley.
~In a large deep soup pot, melt butter and add olive oil. Add onions, carrots and garlic. Cook ~until vegetables are soft. Add chicken broth and potatoes. Cook until potatoes are soft and ~then mash potatoes against the side of the pot or puree potatoes in a blender with a little of ~the broth. When done mashing potatoes, add tomatoes and kidney beans. Simmer for 10 ~minutes. Add Kale, Kielbasa, soy sauce, mushrooms and barley. Bring to boil with lid on ~then turn to simmer with lid off. Simmer until Kale is done.
~We like the soup without salt but salt can be added at the table if you wish. As with all soups ~and pasta dishes, it will taste better to following day or even two or three days down the ~road. If you can get real Polish Kielbasa, use it. If not, you will probably have to settle for ~Hillshire Farms but that is not real kielbasa.