Hearty Chorizo & Kale Soup

Chorizo Soup

I love soup. I could eat soup every day, especially for lunch. There is just something about having a warm meal that makes lunch special to me. The husband isn’t into soup as much, though he is a good sport while I try many new types. This chorizo kale soup recipe from Jeanette I have made a few times now and due to its stew-iness it has been a hit. Like many soups, supplementing with whatever veggies you have on hand works wonderfully and can save unesseccary trips to the store.

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 6

This recipe is easily adaptable. You can use whatever beans you have on hand (kidney, black bean, chickpeas, white beans, lentils), and substitute other grains for farro (brown rice, quinoa, whole grain pasta, barley). Instead of kale, you can also stir in some spinach (which cooks much faster).

These are the changes I made:

No zucchini
Regular chorizo
1 cup frozen corn
1 14.5 oz can sliced black olives
1 jalepeno pepper diced
1 stalk celery chopped
No farro – sub small or medium sized shell pasta
No beans – sub 1 cup frozen or fresh butternut squash chopped

Ingredients

  • 2 teaspoons olive oil
  • 2 (4-ounce) links fresh chicken Chorizo sausage (removed from casing)
  • 1 carrot, peeled, thinly sliced
  • 4 ounces mushrooms, chopped
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 teaspoon Spanish smoked paprika
  • 6 cups low sodium chicken broth
  • 1 1/2 cups or 1 (14.5 ounce) can diced tomatoes
  • 1 1/2 cup or 1 (16 ounce) can beans, rinsed and drained (use your favorite)
  • 1/2 cup quick cooking farro (or regular farro – you will have to cook it longer)
  • 4 cups chopped kale (you can use frozen)
  • 1 zucchini, quartered and cut into 1/4 inch slices

Directions

  1. Heat oil in a large saucepan. Add sausage and saute for a few minutes, breaking up the pieces. Add carrots, mushrooms, onions and garlic. Saute until sausage is cooked through, about 4-5 minutes. Add paprika, chicken broth, tomatoes, beans and farro. Bring to a boil, then reduce heat and cook 15 minutes or until farro is tender (if you use regular farro, it may take 25 minutes). Add kale and zucchini and continue cooking another 6-7 minutes until kale is just tender.

Notes

Inspired by Cooking Light.

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About christinawheat3

We are Will & Christina. We love to cook, throw parties, experiment in the kitchen & try new restaurants. Our mission is to eat as local & sustainable as possible in the most delicious way possible. Christina is currently in culinary school and acts as main chef in the household. Will is a web guru and is the souf chef / taste tester. Welcome to our culinary journal.

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