I love soup. I could eat soup every day, especially for lunch. There is just something about having a warm meal that makes lunch special to me. The husband isn’t into soup as much, though he is a good sport while I try many new types. This chorizo kale soup recipe from Jeanette I have made a few times now and due to its stew-iness it has been a hit. Like many soups, supplementing with whatever veggies you have on hand works wonderfully and can save unesseccary trips to the store.
- 2 teaspoons olive oil
- 2 (4-ounce) links fresh chicken Chorizo sausage (removed from casing)
- 1 carrot, peeled, thinly sliced
- 4 ounces mushrooms, chopped
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon Spanish smoked paprika
- 6 cups low sodium chicken broth
- 1½ cups or 1 (14.5 ounce) can diced tomatoes
- 1½ cup or 1 (16 ounce) can beans, rinsed and drained (use your favorite)
- ½ cup quick cooking farro (or regular farro - you will have to cook it longer)
- 4 cups chopped kale (you can use frozen)
- 1 zucchini, quartered and cut into ¼ inch slices
- Heat oil in a large saucepan. Add sausage and saute for a few minutes, breaking up the pieces. Add carrots, mushrooms, onions and garlic. Saute until sausage is cooked through, about 4-5 minutes. Add paprika, chicken broth, tomatoes, beans and farro. Bring to a boil, then reduce heat and cook 15 minutes or until farro is tender (if you use regular farro, it may take 25 minutes). Add kale and zucchini and continue cooking another 6-7 minutes until kale is just tender.
Inspired by Cooking Light.