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 and simmer until Kale is done, usually about 30 minutes.

~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.    

Recipe Notes

‚Äč~Whenever we make a recipe for the first time, we try to follow it as close as we can and then, ~after we make it and try it, if we feel that adjustments need to be made, we do so.  Also, we ~might add a little bit more of one ingredient or another, if after measuring out the called for ~amount, we have a little left over.  "Ah, go ahead, throw it in." On the same token, if we feel ~that there is too much of one ingredient like, for instance garlic, we might decrease the ~amount the next time we make it, maybe from 40 cloves down to 4 or 5 cloves.  (Just a ~joke, just a joke!)

~We usually start out with 2 lbs. of Kale and by the time that any bad leaves are removed and ~discarded and the heavy center stems have been removed and discarded, whatever is left, ~goes into the pot.  Recipes such as this one are very forgiving. 

   Kale Soup