Kale and Chorizo soup. Add garlic, bay leaves, and kale to the pot. Add beans, tomatoes, chourico, and broth to the pot and bring soup to a full boil. When the oil is hot, add the chorizo and onions.

Be sure to pick up firm, cured Spanish chorizo (flavored heavily with paprika and typically sold in links) and not soft, raw Mexican chorizo—a delicious, but totally different, product. Stir in the saffron with the soaking liquid, the chorizo, and the kale. Season with salt and pepper, stir in the. You can cook Kale and Chorizo soup using 27 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Kale and Chorizo soup

It's 1 half of bunch of fresh kale (already chopped is ok too).
Prepare 1 package of chorizo sausage (usually two to a package).
It's 1 of large potato.
It's 4 cloves of garlic.
Prepare 1 half of roasted or marinated red pepper.
You need 1 can of tomato soup.
It's 1/4 cup of sofrito (recipe follows).
It's 1/4 tsp of cumin.
You need 1/4 tsp of red pepper flakes.
It's 1 tbsp of salt.
It's 1/4 tsp of black pepper.
You need 2 of Bay leaves.
Prepare 1 tbsp of EVOO.
Prepare 1 of lime.
It's 4 cups of water.
Prepare of SOFRITO recipe : Blended well.
It's 1 of yellow onion.
It's 1 of red bell pepper.
It's 1 of green pepper.
You need 1 of bulb of garlic (half a bulb if using elephant garlic).
It's 1 of whole bunch of cilantro.
Prepare 1 of whole bunch of recao (if you can find it).
Prepare 1 half of cup of EVOO.
You need 1 tbsp of salt.
Prepare 1/4 tbsp of black pepper.
You need 1 of tspn of Oil of Anato or saffron (substitute with a packet of sazon if necessary).
It's of Save the rest for future recipes.

When the oil is hot, add the chorizo and onions. Add the stock and kale and bring the liquid up to a boil. Add the chickpeas, tomatoes and broth to the pot and bring the soup to a full boil. Serve soup with hunks of crusty bread alongside.

Kale and Chorizo soup step by step

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)..
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..
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!.

Set a large pot or Dutch oven over medium-high heat. Thanks for an amazing and delicious soup recipe that's even more appreciated on a sub-zero winter evening! Add the potatoes, onions, garlic and chicken broth. Reduce the heat to low, add the kale,. This soup is so hearty and comforting, you'll almost forget how good it is for you.