Chorizo and Kale Soup

This is an amazingly simple and really satisfying recipe for the perfect winter soup. You should be able to find all of the ingredients at your local grocery store. (Chorizo is more and more widely available, I swear!) This makes a LOT of soup, so freeze away!!!
Here’s what you’ll need:

2 Tbsp extra virgin olive oil
3 medium Yukon gold potatoes, peeled and diced
2 medium onions, chopped
2 bay leaves
1 lb kale, coarsely chopped
Kosher Salt and Pepper
1 29-oz can chickpeas, rinsed and drained
1 can diced tomatoes (I really like Pomi tomatoes)
1 lb (or more) chorizo, casings removed and diced
2 qt chicken broth

Heat oil in a deep pot over medium high heat. Add potatoes and onions, cover and cook 5 minutes, stirring occasionally.

Add garlic, bay leaves, and kale to the pot. Cover and wilt greens for 2 minutes.  Season with salt and pepper.

Add chickpeas, tomatoes, chorizo and broth to the pot. Bring soup to a full boil.  Reduce heat back to medium and cook for 5 to 10 minutes longer, or until potatoes are tender.

Serve with crusty bread if that’s your thing.

Here are the nutritional stats for this soup. Another winner in my book!

Cals 383, Carbs 29g, Fat 20g, Protein 23g, Fiber 6g

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