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.

Ann Taylor Pittman
This Story Originally Appeared On cookinglight.com

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Credit: Jennifer Causey

Recipe Summary

active:
25 mins
total:
38 mins
Yield:
Serves 8 (serving size: about 1 1/3 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

242 calories; fat 12.6g; saturated fat 4g; mono fat 6.4g; poly fat 1.3g; protein 13g; carbohydrates 20g; fiber 4g; cholesterol 22mg; iron 2mg; sodium 616mg; calcium 105mg; sugars 5g.
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