Kale & Kielbasa Kettle Kaboom Soup  Comfort in a pot with a gluten-free twist! 

This recipe is one of those hearty, no-fuss meals that feels like a hug from the inside out. Packed with bold flavor and simple ingredients, our Kale & Kielbasa Kettle Kaboom Soup is a go to for gluten-free eaters who crave something satisfying without the stress of substitutions.

Why do we love it?

• Naturally Gluten-free: No need to swap or second-guess, every ingredient here is safe and straightforward.
• One Pot Wonder: Minimal cleanup, maximum comfort.
• Balanced &  Bold: Smoky kielbasa, earthy kale, tender potatoes, and a kick of crushed red pepper come together in a rich beef broth that’s anything but boring.

This soup is perfect for busy weeknights, cozy weekends, or anytime you want something nourishing that doesn’t compromise on flavor. From our kitchen to yours, we hope it brings warmth, ease, and a little kaboom to your gluten-free table!

Kale & Kielbasa Kettle Kaboom Soup

Prep Time: 15 minutes

Cook Time: 30 minutes

Servings: 8-10

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Ingredients

• 1 large pot

• 1 container (32 oz) beef broth

• 1 bag mini potatoes (about 1–1½ lbs), cubed

• 1 large onion, chopped

 • 2 cans of Red Kidney Beans

• 1 can of Navy Beans or Chickpeas• 1 package Polish kielbasa, sliced into rounds

• 1 bunch kale, chopped and stems removed

• Crushed red pepper, to taste

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Instructions

1. Prep the ingredients: Cube the mini potatoes. Chop the onion and kale. Slice the kielbasa into rounds.

2. Air-fry the kielbasa (optional but tasty): Preheat your air fryer to 400°F. Arrange kielbasa slices in a single layer and air fry for 3–5 minutes until lightly browned.

3. Prepare the pot: Place your large pot on the stove.

4. Add the broth: Pour the entire container of beef broth into the pot. Refill the empty broth container 2½ times with water and pour that into the pot as well.

5. Add ingredients: Stir in the chopped onion, cubed potatoes, drained beans and air-fried kielbasa.

6. Simmer: Bring to a boil, then reduce heat to a simmer until potatoes are tender (about 20–25 minutes).

7. Add greens: Stir in the chopped kale and cook until wilted (about 3–5 minutes).

8. Season: Sprinkle in crushed red pepper to taste and adjust seasoning as desired.

9. Serve: Ladle into bowls

10. Enjoy: Preferably under a cozy blanket.