Guest guest Report post Posted August 13, 2004 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. Quote Share this post Link to post Share on other sites
