About the Recipe
Ingredients
FROM THE MARKET:
1 large onion, roughly diced
4 large potatoes, cubed
1 lb kale, stemmed, washed, and chopped
1 tbsp olive oil
1 quart chicken broth
1 loaf crusty bread
IN YOUR KITCHEN:
1 lb chorizo sausage
1 15oz can dark red kidney beans
Preparation
STEP 1
Break up or slice chorizo sausage. Heat oil in a heavy soup pot or Dutch Oven. Sauté the sausage & onion on medium high heat until the sausage is cooked through and the onions are translucent, about 5-7 minutes. Remove from the pan and set aside—do not drain fat.
STEP 2
Add chicken broth to the pot and bring to a boil. Add the potatoes, and cook for 10 minutes until tender. Reduce the heat to medium, add the kidney beans and kale, heat through and then simmer for 10 minutes. Add the sausage & onion mixture back in, simmer for another 5-10 minutes and check for seasonings.
STEP 3
Serve with crusty bread!