Chorizo’s deep, smoky flavor meets lush kale and root vegetables for a (moderately) spicy one-pot soup that satisfies.
My mom made a similar kale-chorizo soup for us a few weeks ago and we loved it. She makes the BEST soups! I remember once she took some leftover bbq baked beans and created a spicy, slightly sweet divinity of a bean soup. Another time, she whipped up a mushroom soup that was so addictive I had to stop at 5 bowls just because I didn’t want to deprive everyone else!
I still call on her often to bounce ideas around but now I just walk downstairs since I’m fortunate enough to have her living under the same roof. After a little pow-wow the other night, I recreated her Quick and Hearty Kale Chorizo Soup.
For a non-spicy version I made a smaller pot using chopped bacon instead of chorizo. I cooked the bacon til crisp, then set it aside in a bowl. Then I sauteed the veggies in the bacon fat (minus the potatoes which are added in the last 15 min of simmering) then continued with the recipe. I blended the soup for a moment when it was done for a smoother texture (which my kids tend to enjoy more) and garnished their bowls with bacon and a little parmesan cheese.
Were the kids ecstatic to to find a bowl of warm green goodness awaiting them at the table? Not particularly. But in the end, after a little mandatory half-hearted whining, they finished their bowls and even seemed to enjoy it!
SPICY KALE CHORIZO SOUP
1 lb. chorizo (uncooked, casings removed – I actually like the “unauthentic” chicken chorizo best in this)
2 carrots, diced (about 1/2 cup)
1 stalk celery, diced (about 1/4 cup)
1 cup onions, chopped
6 cups of kale, ribs removed and rough chopped
8 cups of stock or broth
2 cups potatoes peeled and cubed (for a shortcut just leave the peel on and cut the potatoes into french fry shape and they will come apart as they cook)
1-2 bay leaves
salt & pepper (to taste)
1. In a soup pot, fry the chorizo over medium-high heat, breaking it up into chunks.
2. When it is almost fully cooked, lower the heat to medium-low and add the carrots, celery, onions. Saute for 2 minutes. Add the kale and cook just until it wilts.
3. Add the stock & bay leaves and raise the heat to bring the soup to a simmer. Reduce heat again and simmer for 15 minutes.
4. Add the potatoes. Simmer for an additional 15 minutes or until they are done. Add salt and pepper to taste. Enjoy!
Note: After you refrigerate this soup a layer of fat will form on the top and some of the kale will be stuck to it. Skim it off a little, trying not to throw out too much of the kale. I don’t mind keeping most of the fat in the soup. It tastes hearty, not greasy.