Self-Care Strategies: A Soup That Soothes My Soul
kale, bean, and kielbasa soup
My mama taught me how to make a killer from-scratch mac and cheese. And she also taught me that if you don’t take care of yourself, no one else will.
Sure, wellness indulgences can be expensive spa getaways or $100 leggings. But, then there are the luxuries — like self-care — that are indulgent because they require your most valuable resource: your time.
As we go through this #bubblylife journey together, along the way, I want to share some of my favorite (and affordable) ways to give my mind, body, and soul a little TLC. Today, we will start with a recipe that I’ve made for more than a decade, thanks to the folks at Real Simple magazine: Kale, Bean, and Kielbasa Soup.
It’s simple. But, this recipe has brought a smile to the faces of the friends and family I’ve made it for over the years. And after I’ve just had a doozy of a week professionally and personally — like I did this week — it’s the perfect way to practice a little Sunday self-care. I hope it will do the same for you!
Kale, Bean, and Kielbasa Soup
Ingredients
Bag of kale (from produce section)
1 onion (chopped)
2-3 garlic cloves (chopped)
1 can of diced tomatoes (I buy the ones at Trader Joes with chilis for some kick — you can pour the whole can in)
1 can of kidney beans (drained and rinsed)
1 can of white kidney beans or navy beans (drained and rinsed)
Turkey kielbasa (cut into medallions)
2 boxes of chicken broth
Salt
Pepper
Tabasco
Olive oil
Place 3/4 of the bag of kale in a pan large enough to hold the soup. Add about one cup of chicken broth. Sprinkle a few dashes of Tabasco in and cover. Cook over medium to high heat for a few minutes (to get the broth in the pot really warm and steaming — to cook the greens) and then lower the heat to around medium. Let the greens cook.
Pour about a tablespoon of olive oil into a separate frying pan, and put the heat at medium high. Once the pan is hot, place about half of the kielbasa medallions into the pan and let brown for 3 minutes. Add half of the chopped onion and garlic and stir in, flipping the kielbasa over (as best as possible). Cook for another 3 minutes. You can cook all of it at once, but I’ve found that the pan gets too crowded, and the kielbasa doesn’t brown very well. That’s why I do it in two batches.
While kielbasa is cooking, add tomatoes, both cans of beans, the rest of both boxes of broth, salt, pepper, and Tabasco to the greens, and stir. (Just flavor to your liking with the seasonings.) Add the kielbasa, onion, and garlic mixture to the soup.
Repeat the same steps for cooking the second half of the kielbasa, onion, and garlic. Add to the soup.
Add additional Tabasco, salt, and pepper to your taste preference.
Cover, and let simmer at a low heat for at least an hour. (To bring out all of the flavors, I try to let it simmer for at least 3 hours. In my opinion, the longer you can let it sit, the better.)
P.S. Looking for a personalized approach to your wellness experience? I’ve spent a decade working as a wellness journalist — visiting more than 50 spas from Vail to Vienna — and 20 years in the fitness industry. Let me help you plan your perfect half or full day of wellness…