Spicy Potato & Kale Soup
Spicy sausage—in this case, chorizo—pairs beautifully with hearty greens. If you like, substitute collard or mustard greens for the kale. If you can't get chorizo, hot Italian sausage will also work in this soup.
- 1/4 cup halved and sliced chorizo sausage, (see Note)
- 1 teaspoon extra-virgin olive oil
- 1 small onion, chopped
- 1 14-ounce can reduced-sodium chicken broth
- 1/3 cup water
- 1 small russet potato, peeled and sliced
- 2 cloves garlic, peeled and halved
- 4 cups kale, ribs removed, thinly sliced (see Tips for Two)
- 1/8 teaspoon freshly ground pepper, or to taste
- Heat a large saucepan over medium heat. Add chorizo and cook, stirring, until browned, about 2 minutes. Transfer the chorizo to a paper towel-lined plate; wipe out the pot.
- Heat oil in the pot over medium heat. Add onion and cook, stirring occasionally, until softened, about 2 minutes. Add broth, water, potato and garlic; increase the heat to high and bring to a boil. Reduce to a simmer, cover and cook, stirring occasionally, until the potato is tender, 6 to 9 minutes. Lightly mash the potato with a wooden spoon. Add kale, a handful at a time, waiting until it has wilted before adding more. Adjust heat to maintain a simmer and cook, stirring occasionally, until the kale is tender, about 5 minutes. Add the reserved chorizo and season with pepper.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 3 months.
- Note: Chorizo, a spicy pork sausage seasoned with paprika and chili, is originally from Spain and is often used in Mexican cooking. Chorizo can be made with raw or smoked, ground or chopped pork. Chorizo is available at well-stocked supermarkets, specialty food stores or online at tienda.com. Chorizo can be found in the deli section of most large supermarkets.
- Tips for Two: Refrigerate leftover kale, preferably in a perforated plastic bag, for 5 to 10 days. Substitute kale in Sautéed Swiss Chard with Chile & Garlic; add during the last 4 minutes while cooking pasta; sauté with minced garlic and extra-virgin olive oil for an omelet filling or to stir into scrambled eggs.
Per serving: 206 calories; 9 g fat (3 g sat, 4 g mono); 16 mg cholesterol; 24 g carbohydrates; 0 g added sugars; 11 g protein; 4 g fiber; 306 mg sodium; 676 mg potassium.
Nutrition Bonus: Vitamin A (380% daily value), Vitamin C (120% dv), Potassium (19% dv).
Carbohydrate Servings: 112
Exchanges: 1 starch, 1 vegetable, 1/2 high fat meat, 1 fat
More From EatingWell
These healthy fruit bars are the perfect snack to put in your...
Celebrate summer with our summer dessert recipes made with...This collection of healthy potluck recipes is full of crowd-...These healthy bean salad recipes bring fresh summery life to the...
Brownies and blondies are crowd-pleasing desserts for any...
Our low-calorie pasta salad recipes will be a favorite dish...
Whether you're looking for a quick breakfast or a refreshing...
A tall glass of iced tea on a hot day is refreshing, and it...
If you’re in a rush and thinking about skipping breakfast,...
Using healthy ingredients such as nuts, dried fruit and whole...
Spinach might have made Popeye strong, but what he probably...
There’s no better way to celebrate Mother’s Day than by...
Sunscreen helps keep your skin healthy and beautiful,...
Save your waistline and your wallet with these quick and...
Our breakfast casserole recipes are a satisfying way to start...
We love Mexican meals, but often the differences between...
- Ease of Preparation
- Total Time
- 30 minutes or less
- Main Ingredient
- Preparation/ Technique