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Kale-and-Chorizo Soup

Jennifer Causey

Active time 25 mins
Total time 38 mins
Yield

Serves 8 (serving size: about 1 1/3 cups)

Be sure to pick up firm, cured Spanish chorizo (seasoned heavily with paprika and typically sold in links) and not soft, raw Mexican chorizo--a delicious but totally different product. Or you can use kielbasa, though the soup will take on a smokier personality.

Ingredients

  • 1 1/2 tablespoons olive oil
  • 2 cups chopped yellow onion
  • 6 garlic cloves, minced
  • 7 ounces dry-cured Spanish chorizo, diced
  • 6 cups unsalted chicken stock (such as Swanson)
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon crushed red pepper
  • 1 pound small red potatoes, quartered
  • 1 (14.5-oz.) can unsalted diced tomatoes, drained
  • 12 ounces curly kale, tough stems removed, leaves torn

Nutrition Information

  • calories 242
  • fat 12.6 g
  • satfat 4 g
  • monofat 6.4 g
  • polyfat 1.3 g
  • protein 13 g
  • carbohydrate 20 g
  • fiber 4 g
  • cholesterol 22 mg
  • iron 2 mg
  • sodium 616 mg
  • calcium 105 mg
  • sugars 5 g
  • Est. Added Sugars 0 g

How to Make It

  1. Heat oil in a Dutch oven over medium. Add onion and garlic; cook, stirring occasionally, until tender, about 5 minutes. Add chorizo; cook, stirring occasionally, 3 minutes. Add stock, salt, pepper, potatoes, and tomatoes; increase heat to high. Bring to a boil. Partially cover pan, reduce heat to medium-low, and simmer 15 minutes. Stir in kale; simmer until potatoes are tender and kale softens, about 5 minutes.