I love vegetable soups, but I need protein to make it a meal. This soup is packed with healthy stuff, but the chorizo gives it much-needed flavor and the all-important protein factor. If you’re vegetarian, you can substitute a few dashes of hot sauce and a cup or two of beans for the sausage.
1 lb kale
1 lb potatoes, chopped
1 lb chorizo, removed from casings
1 cup chopped onions
1/2 cup chopped carrots
1/2 cup chopped celery
2-3 chopped shallots
3-4 cloves chopped garlic
2 tb olive oil
2 qt chicken broth
28 oz canned chopped tomatoes, drained
salt and freshly ground pepper
Strip the leaves from the washed kale and cut diagonally into wide slices. You should end up with 6-8 cups lightly packed kale. In a large stock pot or dutch oven, cook the chorizo through, separating as you cook. Remove chorizo from pot and set aside. Drain fat from the pot.
In the same pot, add olive oil and saute onions, carrots, celery, shallots, and garlic for about 5 minutes until softened. Add potatoes and broth, and simmer, partially covered, for about 15-20 minutes or until the potatoes are cooked. Mash a few of the potatoes against the side of the pot to thicken the broth. Stir in the tomatoes and simmer for 10-15 minutes. Add the kale and sausage, cook 5-10 minutes longer, and season to taste.
recipe loosely adapted from The Victory Garden Cookbook