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Chorizo & Kale Soup
recipe
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Washington D.C.
Chorizo & Kale Soup
Becca Jacobs
Becca Jacobs
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$1.00
A hearty soup featuring chorizo and kale, perfect for warming up on a chilly day.
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You Need

4 servings
0:50
  • 2 tablespoons neutral oil
  • 1 pound of chorizo (or soy chorizo), removed from casing
  • 1 large yellow onion, diced
  • 3 garlic cloves, peeled and diced
  • 2 tablespoons tomato paste
  • 3 medium potatoes, washed and roughly chopped
  • 3 cups kale, washed and chopped
  • 6 cups stock
  • kosher salt, to taste
  • black pepper, to taste

    • How To

    1. Place a large stockpot on medium heat.
    2. Add oil to the pot and brown the chorizo, breaking it up with a spoon or spatula into crumbles. Remove the chorizo and set it aside.
    3. Sauté onions, garlic, and tomato paste in the residual oil, if needed add another tablespoon. Stir occasionally, until onions and garlic are almost caramelized, about 10 minutes.
    4. Add the stock to the pot and scrape off any bits of fond from the pan, then add in the potatoes, kale, and browned chorizo.
    5. Bring the pot to a boil and then down to a simmer for 30 - 40 minutes until potatoes are tender. Add salt and pepper to taste.
    6. Ladle into individual servings and enjoy!