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
Fresh, sun-ripened tomatoes not only taste wonderful, they...
Add these healthy and delicious recipes to your gluten-free...
When summer tomatoes from backyard gardens and farmstands hit...
When the produce section looks bleak, turn to the freezer....
If you’re craving an easy dessert tonight, we have just what...
The Meatless Monday movement is growing in popularity across...
Potassium plays a vital role in keeping your heart healthy...
Go beyond the gin and tonic this summer and mix up cocktails...
In the hot months of summer, cool down with a refreshing and...
Our nonalcoholic drink recipes, or “mocktails,” are festive...
Kick back and enjoy one of our delicious healthy summer punch...
During the busy workweek, these no-cook dinner recipes are...
Quinoa is a superfood that is packed with fiber and protein...
Fresh leeks are a delicious addition to many recipes. These...
Farmers’ markets and gardens are full of fresh and delicious...
Sardines (Pacific, wild-caught) are one of the healthiest...
- Total Time
- 30 minutes or less
- Main Ingredient
- Preparation/ Technique
- Ease of Preparation