How to make Kale and Chorizo soup tasty

Kale and Chorizo soup - Easy to do and Very moist even after warming up leftovers the next day!. Today I am sharing this Kale and Chorizo soup! A quick and easy dinner that is ready in under 20 minutes! Inspired by the classic Portuguese dish caldo verde, this brothy soup takes on rich flavor from Spanish chorizo. Serve soup with hunks of crusty bread and butter. Cook's Note: If you are in Mystic, ask for cherise (phonetic pronunciation), if you want to sample the chourico. Though kale probably originated in the dry heat of the Mediterranean, it became a fixture in the kitchens of northern Europe. In Scotland, according to the author Elizabeth Schneider, "to come to cail," was an invitation to come to dinner.

Be sure to use smoked Spanish chorizo in this delicious soup recipe, not raw Mexican chorizo. Add hot broth and beans to pan; bring to a boil. Partially mash beans with potato masher.

You can cook Kale and Chorizo soup with 27 Ingredients and 3 steps. See the following guide!

1. 1 half bunch of fresh kale (already chopped is ok too).
2. 1 package chorizo sausage (usually two to a package).
3. 1 large potato.
4. 4 cloves garlic.
5. 1 half roasted or marinated red pepper.
6. 1 can tomato soup.
7. 1/4 cup sofrito (recipe follows).
8. 1/4 tsp cumin.
9. 1/4 tsp red pepper flakes.
10. 1 tbsp salt.
11. 1/4 tsp black pepper.
12. 2 Bay leaves.
13. 1 tbsp EVOO.
14. 1 lime.
15. 4 cups water.
16. SOFRITO recipe : Blended well.
17. 1 yellow onion.
18. 1 red bell pepper.
19. 1 green pepper.
20. 1 bulb of garlic (half a bulb if using elephant garlic).
21. 1 whole bunch of cilantro.
22. 1 whole bunch of recao (if you can find it).
23. 1 half cup of EVOO.
24. 1 tbsp salt.
25. 1/4 tbsp black pepper.
26. 1 tspn of Oil of Anato or saffron (substitute with a packet of sazon if necessary).
27. Save the rest for future recipes.

This potato, chorizo, and kale soup has a hint of cream for a warm and comforting soup. Stir onion-chorizo mixture into potato mixture; bring to a simmer. Add kale; stir until wilted and soup returns to boil. This Kale and Chorizo Soup is a Portuguese staple in the Fall.

1. Chop kale in short strips, chop potatoes, and slice the chorizo. Smash the 4 cloves of garlic (do not chop this garlic, put in whole)..
2. Pour the EVOO into hot large soup pot. Then the sofrito, bay leaf, garlic, and chorizo. Once that starts sizzling, put in rest of the ingredients: kale, potatoes, roasted red pepper, tomato soup, spices and water. Add salt and pepper if necessary. Let that boil until potatoes and kale are tender..
3. Kale will eventual wilt. Squeeze a little lime and eat with some nice crusty bread. I like to sprinkle a little grated Parmesan over it. Bom Proveito!.

In a heavy-bottomed dutch oven, heat the olive oil over medium-high heat. Place the beans in a large pot or soup kettle. Reduce the heat to medium and add the bay leaf and a pinch of salt. Use a slotted spoon to transfer to a plate. Transfer chorizo to a paper towel with a slotted spoon.