Recipe: Kale Soup

This is another favorite!

I like to eat mine with 365 Organic Buttered Rounds
(like Ritz, but without the GMOs)
but it’s also good with warm crusty bread!

Recipe: Kale Soup

  • 2 tbsp Olive Oil
  • 3 medium white waxy Potatoes, peeled and diced
  • 2 medium Onions, chopped
  • 4 to 6 cloves Garlic, chopped
  • 2 Bay Leaves, fresh or dried
  • 1 pound Kale, coarsely chopped
  • Salt & Pepper
  • 1 (15-ounce) can Garbanzos (chick peas), drained and rinsed
  • 1 can diced Tomatoes
  • 1 pound diced Chorizo, casing removed
  • 1 quart Chicken Broth
  • Crackers or crusty bread (optional)
  1. Heat Oil in a deep pot over medium-high heat.
  2. Add Potatoes and Onions, cover and cook 5 minutes, stirring occasionally.
  3. Add Garlic, Bay Leaves, and Kale to the pot. Cover and wilt greens for 2 minutes. Season with salt and pepper. Add Beans, Tomatoes, Chorizo, and Broth to the pot and bring soup to a full boil.
  4. Reduce heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender.
  5. Serve soup with crackers or bread

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