Rating: 4.5 stars
37 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 6
  • 4 star values: 11
  • 5 star values: 19

Be sure to use smoked Spanish chorizo in this delicious soup recipe, not raw Mexican chorizo.

Ann Taylor Pittman
Recipe by Cooking Light November 2010

Gallery

Credit: John Autry: Styling: Leigh Ann Ross

Recipe Summary

total:
20 mins
Yield:
4 servings (serving size: about 1 1/4 cups)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large saucepan over medium-high heat. Add chorizo to pan; sauté 1 minute. Add onion and garlic to pan; sauté 5 minutes or until tender.

    Advertisement
  • While onions cook, pour broth into a microwave-safe bowl; microwave at HIGH for 3 minutes. Add hot broth and beans to pan; bring to a boil. Partially mash beans with potato masher. Stir in kale and 1/2 teaspoon pepper; cook over medium heat 6 minutes. Sprinkle with cracked pepper, if desired.

Nutrition Facts

235 calories; fat 7.3g; saturated fat 2.1g; mono fat 3.4g; poly fat 1.2g; protein 13.4g; carbohydrates 30.7g; fiber 7.6g; cholesterol 12mg; iron 3.5mg; sodium 586mg; calcium 157mg.
Advertisement
Advertisement