Servings
6
Prep Time
10 minutes
Cook Time
20 minutes
Nutrition Information
| Calories | 293 |
| Carbs | 37 g |
| Protein | 16 g |
| Saturated fat | 3 g |
| Sodium | 473 mg |
| Potassium | 1,152 mg |
| Fiber | 8 g |
| Sugar | 2.3 g |
| Calcium | 148 mg |
A hearty soup that's chock-full of good-for-you vegetables
Ingredients
1 Tbsp
3 oz
1 cup
6 cups vegetable or
1 can (15 oz) drained and rinsed
1 bunch, stems removed and leaves chopped,
To taste,
To serve,
Directions
- Set a Dutch oven over medium heat and add olive oil. Add chorizo and cook, stirring, until browned, about 3 minutes. Add onion and cook until softened, about 5 minutes. Add garlic and cook until just fragrant, about 30 seconds.
- Pour broth into pot and add potatoes (should be cut into 1/2-inch cubes), beans, and kale. Bring to a boil and then reduce to a simmer, and cook until potatoes are tender, about 15 minutes. Season with salt and pepper, and serve with whole-grain bread.
Recipe created by Joy Manning
