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My Favorite Soup - Kale and Chorizo Stew

Updated on March 22, 2014

This is my absolute favorite soup recipe. I found it years ago on the Food Network and have adapted it over the years to suit my own tastes perfectly. It's a delicious, healthy, and filling one bowl meal that's easy to prepare.

This soup uses chorizo, a Portuguese sausage. In stores you will most often find it in cooked links. This soup is based off a recipe that uses cooked chorizo. However, I have adapted the recipe over the years to use uncooked chorizo, as I much prefer the flavor it adds to the soup. It is easy to find in stores in the South, though I could rarely find it when I lived in the Northeast. If you use cooked sausage, simply chop it into pieces and add it with the first splash of chicken stock.

  • Prep time: 15 min
  • Cook time: 25 min
  • Ready in: 40 min
  • Yields: 6-8

Ingredients

  • 3 Cloves Garlic
  • 1/2 Sweet Onion
  • 1 Large Bunch of Kale
  • 1 can diced tomatoes
  • 1 can diced potatoes
  • 1 can chickpeas
  • 3 small Chorico sausage links, uncooked - about 3 ounces
  • 1 quart chicken stock

Instructions

  1. Put a large soup pot on medium-high heat.
  2. While pan heats, prepare the ingredients. Wash and chop the kale. Chop onions, mince garlic, and open all cans.
  3. Add a little oil, butter, or cooking spray to the pot, then add the onions. I prefer to caramelize mine.
  4. Remove chorico from casings and start to cook in the pot. Make sure to break up the meat so it cooks evenly. Once meat is cooked, add garlic and stir. Cook on medium-high heat until garlic is fragrant.
  5. Add a little chicken stock to the pot. Scrap the bottom of the pot to make sure nothing sticks. Add kale to the pot and put on the lid. I add a lot of kale so mine will usually take up the entire pot, but don't worry it will wilt so there is still plenty of room. Wait for the kale to wilt, about 5 minutes.
  6. Once kale is wilted, add the rest of the ingredients. Cook on medium heat for about 20 minutes - until everything is heated and cooked through. Then set to the side and let it cool.
'Oreados' Mini-Chorizo 4 Pack - 6.4 Ounces
'Oreados' Mini-Chorizo 4 Pack - 6.4 Ounces

When I lived in Pennsylvania, this is the kind of chorizo I would use for the recipe. It's got a good flavor and I would just use all 4 links in the package. It's also great chopped and cooked with eggs for breakfast.

 
The New Portuguese Table: Exciting Flavors from Europe's Western Coast
The New Portuguese Table: Exciting Flavors from Europe's Western Coast

This recipe inspired me to try more Portuguese foods and ingredients. This was one of the books I checked out and it's full of great recipe ideas.

 

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    • Zdiddle profile image
      Author

      Zdiddle 3 years ago

      @AnonymousC831: Sure is! Really easy to make too. Thanks for stopping by!

    • AnonymousC831 profile image

      AnonymousC831 3 years ago from Kentucky

      Looks delicious.

    • Zdiddle profile image
      Author

      Zdiddle 3 years ago

      @Elsie Hagley: It's perfect for winter. It's nearing Spring here and I just made some last week, so it's good year round!

    • Elsie Hagley profile image

      Elsie Hagley 3 years ago from New Zealand

      Yes I will make this, it's my kind of food, especially with winter around the corner in NZ.

    • Zdiddle profile image
      Author

      Zdiddle 3 years ago

      @paulahite: That's great. Thanks!

    • paulahite profile image

      Paula Hite 3 years ago from Virginia

      Yum! Its been featured on our Google+ page today! Come and visit!

      https://plus.google.com/106731555139009429707/post...