Best Kale Chorizo Soup Recipes

SPICY CHORIZO AND RED LENTIL SOUP WITH KALE

Steps:

• Set a large pot or Dutch oven over medium-high heat. Add the chorizo and cook, breaking the sausage into small pieces and stirring occasionally, until the chorizo is browned, about 8 minutes.
• Add the kale, onion, carrots, celery and garlic and cook, stirring occasionally, until the vegetables are just starting to become tender, about 5 minutes. You should hear a steady sizzle from the pot; adjust the heat as needed. Season with salt and pepper.
• Add the chicken broth, tomatoes and lentils, and bring to a boil. Reduce the heat to low, cover and gently simmer, stirring occasionally, for 20 minutes, or until the lentils are soft.
• When ready to serve, taste and adjust the seasonings. Serve hot with crusty bread. Leftovers can be refrigerated in an airtight container for up to 7 days.

KALE AND CHORIZO SOUP

Steps:

• In a large stock pot, heat the olive oil. When the oil is hot, add the chorizo and onions. Saute the mixture for 2 minutes. Add the garlic and potatoes and cook for 2 minutes, stirring occasionally. Add the stock and kale and bring the liquid up to a boil. Stir in the bay leaves, thyme and crushed red pepper. Season with salt and pepper. Reduce the heat to a simmer and cook until the potatoes are fork tender, about 30 minutes. Remove from the heat and skim off any fat. Stir in the parsley. Ladle the soup into shallow bowls and garnish with the fresh mint. Serve the soup with crusty bread.

POTATO SOUP WITH KALE AND CHORIZO

Steps:

• Heat 3 tablespoons oil in large pot over medium heat. Add onion; cook until translucent, about 8 minutes. Add chorizo and paprika; stir 1 minute. Add potatoes and broth. Increase heat and bring to boil. Add kale; stir until wilted and soup returns to boil. Reduce heat to low, cover, and simmer 1 hour, stirring occasionally. DO AHEAD: Can be made 1 day ahead. Refrigerate uncovered until cool, then cover and chill. Rewarm before serving.
• Meanwhile, heat 2 tablespoons oil in large skillet over medium heat. Add bread cubes and sauté until golden, about 10 minutes. Sprinkle croutons with salt and pepper. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.
• Divide soup among bowls. Top with croutons and serve.
• *Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from tienda.com.

CREAM OF POTATO WITH CHORIZO AND KALE SOUP

Steps:

• Bring chicken broth and water to a boil in a saucepan; cook potatoes in the boiling broth mixture until soft, 15 to 20 minutes. Mash or blend potatoes into the broth using a potato masher or fork.
• Heat vegetable oil in a skillet over medium heat; cook and stir onion, mushrooms, and broccoli stalk until softened, 5 to 10 minutes. Add chorizo to onion mixture and cook over low heat until chorizo is heated through, about 5 minutes; stir in garlic.
• Stir onion-chorizo mixture into potato mixture; bring to a simmer. Add kale, about 1/4 cup at a time, to mixture, cooking until kale wilts before adding more. Season soup with salt and pepper.
• Reduce heat to low and stir heavy whipping cream and light cream into soup; cook until heated through, about 1 minute.

TUSCAN KALE SOUP WITH CHORIZO

Steps:

• Cook onion in oil in a 5-quart pot over moderate heat, stirring occasionally, until pale golden. Meanwhile, peel potatoes and cut crosswise into thin slices. Add to onion and cook, stirring occasionally, 4 minutes. Add water and salt to taste and simmer until potatoes are very tender, about 15 minutes.
• Cook chorizo in a large nonstick skillet over moderately high heat, stirring occasionally, until browned, about 5 minutes. Transfer to paper towels to drain.
• Coarsely mash potatoes in pot with a potato masher (do not drain). Stir in chorizo and simmer 5 minutes. Stir in kale and simmer until just tender, 3 to 5 minutes. Season with salt.

SPANISH CHORIZO, KALE AND CRANBERRY BEAN SOUP WITH OVEN-DRIED TOMATO-GARLIC TOAST

Steps:

• Heat a medium saucepan over medium-high heat. Add the chorizo and cook until lightly golden brown and the fat has rendered, about 5 minutes. Transfer the chorizo to a paper-towel lined plate and pour out all but 2 tablespoons of the rendered fat. (The amount of fat will vary depending on the chorizo that is used. If your chorizo does not render at least 2 tablespoons of fat, then add olive oil.) Add the garlic, carrots, celery and onions to the fat and cook over medium heat until soft, 8 to 9 minutes. Add the kale and cook until slightly wilted, 2 minutes. Add the stock, wine and salt; cover and bring to a boil. Add the cranberry beans and cooked chorizo; lower the heat to a simmer and cook until the beans and kale are soft, about 1 hour.
• Ladle the soup into bowls and drizzle with olive oil.
• Preheat oven to 200 degrees F. Place sliced tomatoes on a baking sheet lined with parchment paper. Place tomatoes in the oven and bake in the oven for 6 to 8 hours or until the tomatoes are dried and have lost all of their moisture. Heat oil in a small saucepan over low heat. Add garlic, remove from heat and let sit for 20 minutes. Increase the heat in the oven to 350 degrees. Brush the bread on both sides with the garlic oil. Place a slice of tomato on each piece of bread, season with salt and pepper and sprinkle with some of the oregano. Bake in the oven for 5 to10 minutes, until the bread is lightly golden brown.

KALE, POTATO, BEAN, & CHORIZO SOUP -CANNING RECIPE-

Steps:

• Beans: Soak your washed and sorted dried beans overnight, or at least 12 hours, covered by 2 inches of water, then rinse and drain. Or, you can perform a quick soak by following the instructions on the bag of beans. (I did the quick soak method with great success).
• Prep your Pressure Canner and jars/lids according to the manufacturers specifications.
• Cook your Chorizo in a large Dutch Oven, or other large, heavy pot, over meduim heat, breaking it up into smaller pieces as it cooks. When done, remove chorizo and set aside. Depending on your preference, you can leave all of the remaining chorizo grease in your pot or drain some off to reduce the fat.
• Saute the celery, shallots, and garlic to the chorizo grease until the mixture begins to soften, about 5-10 minutes. Meanwhile, take your washed and stemmed kale and tear it into small, rough pieces and set aside.
• Add the soaked and rinsed beans to the vegetable mixture and the chicken stock. Set heat on high and bring to a boil. Boil for about 20 minutes, or until the beans begin to soften. Add the kale, potatoes, and chorizo to the pot, stir well, and let it return to a boil, continue to boil for another 10 minutes. Season with salt and pepper. If soup looks too thick, thin down with water or chicken stock and taste to see if more seasoning is needed. Remember, the beans and potatoes will soak up some of the liquid and soup will thicken during the canning process. At this point, I like to add 2 tablespoons of garlic chile hot sauce, since beans do tend to makes soups a little bland after canning. Ladle into prepared jars and pressure can for 1 hour and 20 minutes for pints and 1 hour and 30 minutes. This recipe will make about 8 pints, if not a little more.
• To serve soup, pour soup into a sauce pan and bring to a simmer over medium-high heat. Stir in 1/2 cup each of water and heavy cream or milk per pint, 1 cup each per quart, simmer to heat through and serve. Goes especially well with garlic bread for dipping.
• -Tip- Cut the celery and shallots fairly small, but cut the potatoes to a larger dice, appx a half to 3/4 inch, so they are not so likely to fall apart during the cooking process.

CHICKPEA SOUP WITH SHREDDED KALE AND CHORIZO

Steps:

• Fry the onion and garlic in the olive oil in a large pan.
• Add the chickpeas,chicken stock and chilli.
• Cook for about 10 minutes.
• Stir in the kale and cook for 3 minutes.
• Spoon into bowls and top with the chorizo.

EMERIL'S KALE AND CHORIZO SOUP

Steps:

• Heat oil in a large soup pot over high heat. When oil is hot, add sausage and onions and saute, stirring occassionallly, about 2 minutes. Add stock and kale and bring to boil. Stir in bay leaves, thyme and red pepper; season to taste with salt and black pepper. Reduce to medium and simmer until potatoes are fork-tender, about 30 minutes. Remove from heat and skim fat off the top. To serve, pour into soup bowls. Serve with crusty Portugese or French bread.

SPANISH CHORIZO, KALE AND CRANBERRY BEAN SOUP 2

Steps:

• Heat a medium saucepan over medium-high heat. Add the chorizo and cook until lightly golden brown and the fat has rendered, about 5 minutes. Transfer the chorizo to a paper-towel lined plate and pour out all but 2 tablespoons of the rendered fat. (The amount of fat will vary depending on the chorizo that is used. If your chorizo does not render at least 2 tablespoons of fat, then add olive oil.) Add the garlic, carrots, celery and onions to the fat and cook over medium heat until soft, 8 to 9 minutes. Add the kale and cook until slightly wilted, 2 minutes. Add the stock, wine and salt; cover and bring to a boil. Add the cranberry beans and cooked chorizo; lower the heat to a simmer and cook until the beans and kale are soft, about 1 hour.
• Ladle the soup into bowls and drizzle with olive oil.

PORTUGUESE KALE AND CHORIZO SOUP

Steps:

• 1. Cook onions and garlic in oil over medium heat until translucent in a soup pot.
• 2. Add thyme and red pepper. Let flavors infuse for a minute, then add the chorizo; cook for 4 minutes.
• 3. Deglaze with the white wine. Add flour to soak up excess fat from the chorizo; add the kale.
• 4. Pour chicken broth and water into the pot with the bay leaf; stir and then toss in the potatoes.
• 5. Add salt to taste.
• 6. When the potatoes are done, the soup is done.
• 7. Happy eating!

KALE & CHORIZO SOUP

Steps:

• Dice the onion and finely chop the garlic.
• Wash the kale and remove the stems.
• Peel and dice the potatoes.
• Thickly slice the sausage.
• Heat the oil and cook the onion and sausage over a low heat for about 20 minutes until soft.
• Stir in the garlic and potatoes and cook for a further 10 minutes.
• Add the kale leaves and cover with the stock.
• Simmer for 30 minutes adding more stock to keep everything covered.
• Season to taste and serve with crusty bread.

SPANISH-STYLE WHITE BEAN, KALE AND CHORIZO SOUP

Steps:

• Place the beans in a large pot or soup kettle. Pour in 8 cups of the stock and bring to a boil over high heat. Reduce the heat to medium and add the bay leaf and a pinch of salt. Cook, partially covered, stirring often and adjusting the heat to keep it at a slow steady simmer, until the beans are tender, about 2 hours. Remove and discard the bay leaf.
• Soak the saffron in the remaining 1/2 cup chicken stock.
• Heat the oil in a large skillet over medium-high heat. Add the chorizo and cook, stirring often, until lightly browned, about 5 minutes. Use a slotted spoon to transfer to a plate. Add the onion; reduce the heat to medium and cook, stirring often, until softened, about 5 minutes. Add the garlic and cook 1 minute longer. Stir in the red pepper and the paprika. Cook for 2 minutes longer, then transfer the contents of the skillet to the bean pot. Stir in the saffron with the soaking liquid, the chorizo, and the kale. Bring back to a simmer and cook just until the kale is wilted, about 5 minutes. Season with salt and pepper, stir in the vinegar, and serve hot in warmed soup bowls.

WHITE BEAN SOUP WITH KALE AND CHORIZO

Steps:

• 1. Heat a large saucepan over medium-high heat. Add chorizo to pan; sauté 1 minute. Add onion and garlic to pan; sauté 5 minutes or until tender. 2. While onions cook, pour broth into a microwave-safe bowl; microwave at HIGH for 3 minutes. Add hot broth and beans to pan; bring to a boil. Partially mash beans with potato masher. Stir in kale and 1/2 teaspoon pepper; cook over medium heat 6 minutes. Sprinkle with cracked pepper, if desired.