Recipe

[Guest guest]

This is a recipe from Rachel Ray. I adapted it to be a vegetarian

recipe. We found it to be a really satisfying and delicious soup.

Since there had been recent posts about soyrizo, I thought this

would be a good addition.

 

Portuguese Chorizo and Kale Soup

 

2 Tbl e.v. olive oil

3 medium waxy potatoes, peeled and diced (we used reds)

2 medium onions, chopped

4-6 cloves garlic, chopped

2 bay leaves, fresh or dried

1 pound kale, coarsely chopped (we used frozen, already cut)

Salt and pepper

1 (15 oz) can garbanzos, drained and rinsed

1 can diced tomatoes

1 pound diced chorizo, casing removed (we used soyrizo)

1 quart chicken broth (we used veg. stock)

Warm crusty bread

 

Heat oil in a deep pot over medium high heat. Add potatoes and

onions, cover and cook 5 minutes, stirring occasionally. Add

garlic, bay leaves, and kale to the pot. Cover pot and wilt greens

2 minutes. Season with salt and pepper. Add beans, tomatoes,

soyrizo, and broth to the pot and bring soup to a full boil. Reduce

heat back to medium and cook 5 to 10 minutes longer or until

potatoes are tender. Serve soup with hunks of warm crusty bread.