Portuguese Chorizo and Kale Soup


Portuguese Chorizo and Kale Soup



2 tablespoons extra-virgin olive oil

3 medium yukon gold potatoes, peeled and diced

2 medium onions, chopped

4 to 6 cloves garlic, chopped

2 bay leaves, fresh or dried

1 pound kale, coarsely chopped

Coarse salt and pepper

1 (15-ounce) can garbanzos (chick peas), drained and rinsed

1 can diced tomatoes

1 pound diced chorizo, casing removed

1 quart chicken broth

Warm, crusty bread


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 pot and wilt greens 2 minutes. Season with salt and pepper. Add beans, tomatoes, chorizo, and broth to the pot and bring soup to a full boil. Reduce heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender.

Serve soup with hunks of crusty bread.

Nutrition Facts: Calories 298.1  Total Fat 15.5 g  Saturated Fat 5.1 g  Polyunsaturated Fat 2.0 g

Monounsaturated Fat 8.5 g  Cholesterol 27.5 mg  Sodium 1,082.3 mg  Potassium 830.1 mg

Total Carbohydrate 29.1 g  Dietary Fiber 5.9 g  Sugars 3.4 g  Protein 12.9 g

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