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| 4 x ca. 30 g | Kielbasa; low-fat |
| 2 Tasse | onions chopped |
| 1 Tasse | celery chopped |
| 1 Esslöffel | Garlic minced |
| 5 Teelöffel | Chicken bouillon granules |
| 8 x ca. 30 g | Canned tomatoes; with juice |
| 7 Tasse | water |
| 16 x ca. 30 g | Russet potatoes; peeled and sliced |
| 4 mittel | Carrots shredded |
| 15 x ca. 30 g | Canned white beans |
| 15 x ca. 30 g | Canned red beans |
| 15 x ca. 30 g | Canned black beans |
| 4 x ca. 30 g | Kale |
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Saute sausage, onion, celery and garlic in a 5-quart pot until vegetables are softened, about 3 minutes. Add bouillon, tomatoes and water. Bring to a boil, breaking up tomateos with a spoon. Reduce heat, cover and simmer 15 minutes. Meanwhile, wash kale thoroughly, remove stems, and cut into narrow strips; set aside. Prepare carrots and potatoes.
Stir potatoes and carrots into the pot; cover and simmer 10 minutes. Add beans and kale; cover and simmer for 15 minutes more or until all of the vegetables are tender. Mash some beans against the side of the pot with the back of a large spoon to thicken the soup.
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