More Great Recipes: Soup | South American

Portuguese Chorizo & Kale Stoup

User Avatar
Member since 2007

Serves 4 | Prep Time | Cook Time


2 tablespoons extra-virgin olive oil (EVOO)
1 pound chorizo, casing removed and diced
3 medium-size white, waxy potatoes, like Yukon Golds, peeled and cut into chunks
2 medium onions, chopped
4 to 6 cloves garlic, chopped
2 bay leaves, fresh or dried
1 pound kale, stems removed and coarsely chopped
Coarse salt and pepper
1 15-ounce can garbanzo beans (aka chickpeas), drained and rinsed
1 15-ounce can diced tomatoes
1 quart chicken broth
A loaf of crusty bread, warmed through

preparationHeat EVOO in a deep pot over medium-high heat. Add the chorizo and let brown for 2-3 minutes. Add the potatoes, onions, garlic and bay leaves.

Cook 8 minutes, stirring occasionally. Season with just a little salt and pepper. Add beans, tomatoes and broth to the pot, and bring the soup to a full boil. Add the kale to the pot and wilt the greens, about 2 minutes.

Reduce heat back to medium and cook 5-10 minutes longer, until potatoes are tender.

Serve soup with hunks of crusty bread alongside.

Pairs Well With


This sounds like a Racheal Ray recipe. She uses terms like EVOO and Stoup a lot.

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

A dash of local for every season
By slyasafox15

22 Recipes

Torta Cubana
Torta Cubana
Mixed Berry Tart
Mixed Berry Tart
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze