By Eddy − On Thursday, November 26, 2015, 8 years ago in
Soup Recipes
5 out of 5 with 288 ratings
comments: 14 - views: 197946
| Preparation time | 10 min |
| Cooking Time | 20 min |
| Ready In | 30 min |
| Level of Difficulty | Easy |
| Servings | 4 |
Ingredients
2 tablespoons of extra-virgin olive oil3 medium potatoes, peeled and diced2 medium onions, chopped4 to 6 cloves of garlic, chopped2 bay leaves, fresh or dried1 lb of kale, coarsely choppedCoarse salt and pepper (to taste)1 (15-ounce) can of red beans, drained and rinsed1 can of diced tomatoes1 lb of diced chouriço, casing removed2 carrots, chopped4 cups of chicken broth
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Instructions
- Heat the oil in a deep pot over medium high heat and saute the onions and garlic.
- Add potatoes and cover and cook for about 5 minutes, stirring occasionally.
- Add the bay leaves and kale to the pot, cover the pot and cook for about 2 minutes.
- Season with salt and pepper to taste.
- Add the beans, carrots, tomatoes, chouriço, and broth to the pot and bring the soup to a full boil.
- Reduce the heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender and carrots are cooked.
- Serve this soup with crusty bread.
Recipe & Photo Credit: Rachael Ray
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John meneses
Excellent, I also add a half a cup of elbow macaroni, a very small cabbage and boneless spare rib , all cut up in small pieces, it’s delicious
1 year ago, Sunday, August 21, 2022
