Alton Brown Makes This “Christmas Soup” Every Year—It’s Delicious

I’m happily adding this one to my favorite holiday traditions.

At the first sign of chilly weather, I fully lean into my Dutch oven era with Alton Brown’s Christmas Soup. It just may be one of the most good-looking recipes out there. (No offense to my darling split pea soup, but, y’know …) The caramelized crust of the kielbasa, hearty kidney beans, tender red potatoes, and deep green kale almost seem to reach their arms out for a “bring it in”-type hug.

I also always find a savory dish like this to shine as a welcome break from the rich, indulgent, and show-stoppingly sweet treats that pop up this time of year. I used to love the nearly-white, crisp-as-winter celery sticks from a local Lancaster, Pennsylvania farm that my grandparents would put out for family gatherings over the holidays. (I know—celery?) It was a delightful palate cleanser between my grandma’s beef stroganoff and my Aunt Ethel’s red velvet cake. This soup is that but on another level.

For the record, I would 100% buy a candle called Kielbasa Browning on an Open Fire. Give me that smoky aroma mixed with the slightly sweet earthiness of the garlic, like a siren call for winter provisions. This seasoning combo creates a bolstering meal after a trip to the mall, an end-of-season soccer tournament, or a day on the slopes. I enjoyed my bowl for breakfast as I flipped through a gift catalog. It’s nourishing during a season when we’re all probably looking to soothe our spirits.

Tip for Making Alton Brown’s Christmas Soup

Beans: First things first: Soak. Those. Beans. Dried beans might be my nightmare scenario when I’m trying to throw together a meal at the last second. A greater home cook might see dried beans in the ingredients and intuitively know that they require water. Not me. It’s my kryptonite. (Does that need to soak overnight, too?) Also, it’s fine to use canned if that’s what you’ve got.

Kale: Since it’s Christmas, I treat myself to the gift of no kale veins. While I eat kale every day precisely because it’s chewy and filling, I don’t always feel like wrangling those stiff, bitter branches between my teeth. As you prep your ingredients, make sure to strip the leaves away from the thicker veins, and tear them into whatever-sized pieces won’t have you chewing like a Brontosaurus from your spoon.

Kielbasa: Meanwhile in meat country, I’m terrible at cutting kielbasa on the bias. I was only able to achieve half-bias cuts thanks to the horseshoe shape of my particular sausage. Luckily, no matter what shape it is, it still tastes like sausage which is never not tasty.

Slow cook: Timing and order is a thing here so you don’t undercook the beans and mush the kale. But don’t stress. I was running a soup timer along with my laundry timer and everything got washed, dried, simmered, and ladled without fail. If there is a better method than slow-cooked one-pot meals, I don’t know what it is. I see why Alton Brown makes this soup every year, and I’m happily adding this one to my favorite holiday traditions.