Easiest Way to Cook Tasty Kale and Chorizo soup

Easiest Way to Cook Tasty Kale and Chorizo soup Delicious, fresh and tasty.

Kale and Chorizo soup. In a large stock pot, heat the olive oil. When the oil is hot, add the chorizo and onions. Heat oil in a deep pot over medium high heat.

When the oil is hot, add the chorizo and onions.

Place the beans in a large pot or soup kettle.

Reduce the heat to medium and add the bay leaf and a pinch of salt.

You can cook Kale and Chorizo soup using 27 ingredients and 3 steps. Here is how you cook that.

Ingredients of Kale and Chorizo soup

1. You need 1 half of bunch of fresh kale (already chopped is ok too).

2. Prepare 1 package of chorizo sausage (usually two to a package).

3. It’s 1 of large potato.

4. You need 4 cloves of garlic.

5. It’s 1 half of roasted or marinated red pepper.

6. Prepare 1 can of tomato soup.

7. Prepare 1/4 cup of sofrito (recipe follows).

8. It’s 1/4 tsp of cumin.

9. It’s 1/4 tsp of red pepper flakes.

10. It’s 1 tbsp of salt.

11. You need 1/4 tsp of black pepper.

12. Prepare 2 of Bay leaves.

13. It’s 1 tbsp of EVOO.

14. Prepare 1 of lime.

15. Prepare 4 cups of water.

16. You need of SOFRITO recipe : Blended well.

17. You need 1 of yellow onion.

18. You need 1 of red bell pepper.

19. You need 1 of green pepper.

20. Prepare 1 of bulb of garlic (half a bulb if using elephant garlic).

21. It’s 1 of whole bunch of cilantro.

22. It’s 1 of whole bunch of recao (if you can find it).

23. It’s 1 half of cup of EVOO.

24. Prepare 1 tbsp of salt.

25. It’s 1/4 tbsp of black pepper.

26. Prepare 1 of tspn of Oil of Anato or saffron (substitute with a packet of sazon if necessary).

27. It’s of Save the rest for future recipes.

Add the potatoes, onions, garlic and bay leaves.

Season with just a little salt and pepper.

Add the chickpeas, tomatoes and broth to the pot and bring the soup to a full boil.

Heat the olive oil in a large stockpot over medium heat.

Kale and Chorizo soup instructions

1. Chop kale in short strips, chop potatoes, and slice the chorizo. Smash the 4 cloves of garlic (do not chop this garlic, put in whole)..

2. Pour the EVOO into hot large soup pot. Then the sofrito, bay leaf, garlic, and chorizo. Once that starts sizzling, put in rest of the ingredients: kale, potatoes, roasted red pepper, tomato soup, spices and water. Add salt and pepper if necessary. Let that boil until potatoes and kale are tender..

3. Kale will eventual wilt. Squeeze a little lime and eat with some nice crusty bread. I like to sprinkle a little grated Parmesan over it. Bom Proveito!.

Add the potatoes, onions, garlic and chicken broth.

Add the chorizo and onion and season with salt and pepper.

It's more like "Soggy Mashed Potatoes with Kale" than a soup both in texture and consistency.

My husband preferred to not eat on his lunch break when he came home to this.

Very disappointing for us as devout Chef John followers.