Potato, Kale, and Chorizo Soup

Prep Time
10 minutes
Cook Time
20 minutes
Potato, Kale, and Chorizo Soup

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


6 cups vegetable or
1 can (15 oz) drained and rinsed
1 bunch, stems removed and leaves chopped,
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  1. 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.
  2. 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