Chorizo Sausage and Kale Soup-Perfect for Winter
It has been a while since I have shared a soup recipe with you. If you are a regular reader, you know that soup is a favorite on the dinner menu in the Just One Donna house. We really enjoy a bowl of steaming, hot soup and a slice of crusty bread when the winter temperatures drop and the wind is howling outside. This Chorizo Sausage and Kale Soup is comfort food at its best. It is flavorful and filling. As an added benefit, your bowl will be chock full of good-for-you vegetables.
|Chorizo Sausage and Kale Soup|
I made this yummy soup with the odds and ends of vegetables I had in my refrigerator and freezer, and I hope you will do the same. As I was making the soup, I couldn't help thinking about the story, Stone Soup. It was a favorite of mine when I was a kid. The stars of this soup are the kale and the chorizo sausage, but feel free to add whatever vegetables your family likes best. The more vegetables you add the better!
The unique flavor of this soup comes from the spices in the fresh Mexican chorizo sausage, so you'll want to select a brand that is tasty on its own. Is chorizo sausage too spicy for you? Feel free to substitute sweet Italian sausage for a little less spice. Just be aware that when you change the sausage the flavors of the soup will change because of the different spices used in the sausages.
I've been collecting soup recipes from across the internet in my Soup Board on Pinterest. There are lots and lots of yummy soups on the board right now. If you love soup you'll want to follow this board for soup inspiration. Just click on the link below to be taken to the Soup Board.
Kale and Sausage SoupPrinter Friendly Recipe
|Healthy, Flavorful and Colorful Ingredients|
- 2 tablespoons extra virgin olive oil
- 3/4- 1 pound fresh chorizo sausage links
- 8 cups chicken broth
- 1 medium onion, diced
- 3 medium carrots, peeled and diced
- 3 stalks celery, diced
- 1 can white beans, drained and rinsed
- 1 cup frozen corn
- 1 cup snap peas, cut into bite sized pieces
- 1 bunch of kale, stalks removed and chopped into bite-sized pieces
- 1 cup water
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, or to taste
Heat the oil in a 5-quart Dutch oven over medium heat. Add the sausage links to the pot, cooking until well-browned on all sides. Brown them well because browned food is yummy food. Remove the sausage to a plate to cool. When cool enough to handle cut the sausage into bite-sized pieces. Set aside.
Add the onion, carrots, and celery to the oil in the pot. Season with the salt and pepper. Sweat the vegetables until tender, about five minutes. Add the chorizo sausage back into the pot along with the chicken broth and water. Bring to a boil and reduce to simmer. Cover and simmer for 15 minutes.
Taste the soup and adjust the seasoning as needed. Add the remaining vegetables to the pot. Bring to a boil, cover and reduce to simmer, cooking until the kale is wilted and tender, about 20 minutes. Serve with a warm, crusty loaf of bread.
|Enjoy a Bowl of Chorizo Sausage and Kale Soup|
This soup will warm you on the coldest winter day. Freeze the leftovers for another day.
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