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Before you jump to Kale and Chorizo soup recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Should Eat.
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Believe it or not, beans are so great for your heart health. It’s true that your nose won’t appreciate them so much, particularly the after effects of consuming beans, but they’re really healthy food items. This doesn’t mean that the simple act of eating beans will counteract the effects of other unhealthy foods you might be eating. What we are saying is that subbing in pinto beans or edamame for the chicken on your green salad or eating a soy burger instead of a beef hamburger is a superb idea. Thankfully, beans are very tasty and you never know…you might not even moss eating real meat.
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We hope you got insight from reading it, now let’s go back to kale and chorizo soup recipe. To cook kale and chorizo soup you only need 27 ingredients and 3 steps. Here is how you achieve that.
The ingredients needed to make Kale and Chorizo soup:
- Get 1 half bunch of fresh kale (already chopped is ok too)
- Get 1 package chorizo sausage (usually two to a package)
- You need 1 large potato
- You need 4 cloves garlic
- Prepare 1 half roasted or marinated red pepper
- Prepare 1 can tomato soup
- Get 1/4 cup sofrito (recipe follows)
- Prepare 1/4 tsp cumin
- You need 1/4 tsp red pepper flakes
- Prepare 1 tbsp salt
- Take 1/4 tsp black pepper
- Provide 2 Bay leaves
- Use 1 tbsp EVOO
- You need 1 lime
- Use 4 cups water
- You need SOFRITO recipe : Blended well
- Get 1 yellow onion
- Provide 1 red bell pepper
- You need 1 green pepper
- Provide 1 bulb of garlic (half a bulb if using elephant garlic)
- Use 1 whole bunch of cilantro
- Prepare 1 whole bunch of recao (if you can find it)
- You need 1 half cup of EVOO
- Provide 1 tbsp salt
- You need 1/4 tbsp black pepper
- Take 1 tspn of Oil of Anato or saffron (substitute with a packet of sazon if necessary)
- Get Save the rest for future recipes
Instructions to make Kale and Chorizo soup:
- Chop kale in short strips, chop potatoes, and slice the chorizo. Smash the 4 cloves of garlic (do not chop this garlic, put in whole).
- Pour the EVOO into hot large soup pot. Then the sofrito, bay leaf, garlic, and chorizo. Once that starts sizzling, put in rest of the ingredients: kale, potatoes, roasted red pepper, tomato soup, spices and water. Add salt and pepper if necessary. Let that boil until potatoes and kale are tender.
- Kale will eventual wilt. Squeeze a little lime and eat with some nice crusty bread. I like to sprinkle a little grated Parmesan over it. Bom Proveito!
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