Red Beans and Rice Soup with Kielbasa

Sometimes I am at a loss for what to write here!
I am constantly torn between sharing all these great memories and stories that form my world, and trying to protect the privacy of my friends and family.

Blogging is fantastic, it's a platform for thoughts, hints, help, and support.
Sadly though, just like with any public anything, here are people who use this information to the detriment of others.

Starting this post, I had multiple ideas swimming in my brain...but there was no way to tell my tale without some serious identifiers.

If you blog, or use social media, do you worry about the same?

Especially for my girl child. I don't want the world to know more about her than she is willing to share.

I don't think I am being overly paranoid. Sadly.

On a happier note:
Since we are talking about the girl, she was my biggest cheerleader while making this soup.
I had seen it in an edition of Woman's Day and thought it would be a good fit for my family. We had it for dinner, and then again for lunch another day later on.
As we were washing the dishes from the second serving, she asked if I would make this again soon. Anything for my girl!

Ingredients:

½ Cup long grain white rice

1 Tbsp vegetable oil

6 oz Beef kielbasa, cut into ¼ inch pieces

1 Large onion, chopped

2 Stalks celery, chopped

1 Large green pepper, chopped

Kosher salt

3 Cloves garlic, minced

1 Tbsp Creole seasoning

3 Cups chicken broth

1 can (15 ½ oz) Kidney beans

5 Cups kale

1 Cup water

Directions:

1. Cook rice according to package directions

2. Heat oil in large pot over medium heat

3. Add kielbasa and cook until browned. Transfer to a bowl.

4. Add onion and cook until tender. Add celery, pepper, ½ the salt and cook 3 minutes

5. Add garlic and Creole seasoning. Cook for 1 minute.

6. Return kielbasa, add chicken broth and 1 cup water.

7. Simmer 5 minutes

8. Gently mash half the beans

9. Stir the beans and rice into the soup.

10. Add kale and simmer until tender.

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