Kale Chorizo Soup

Although I had not tried this one before, Aunt Mary recommended it so I figured it was a good bet. I skipped the bay leaves, but otherwise followed the recipe pretty closely. As the title would suggest, I opted for the chorizo, but in the future will probably cook it separately for a while since I got quite a bit of fat in the final product (although that did add some good taste). Sweet potatoes were definitely a highlight as well.

·         1 pound smoked kielbasa or Polish sausage, or chorizo (bulk)

·         3 medium Sweet potatoes, chopped

·         2 medium onions, chopped

·         2 tablespoons olive oil

·         1 bunch kale, trimmed and torn

·         4 garlic cloves, minced

·         1/4 teaspoon pepper

·         1/4 teaspoon salt

·         2 bay leaves

·         1 can (14-1/2 ounces) diced tomatoes, undrained

·         1 can (15 ounces) cannellini beans, rinsed  and drained

·         1 carton (32 ounces) chicken broth

·         In a Dutch oven over medium-low heat, cook the sausage, potatoes and onions in oil for  15 minutes or until sausage is heated through, stirring occasionally. Add kale; cover and cook for 2-3 minutes or until kale is wilted. Add garlic; cook 1 minute longer.

·         Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for about an hour or until potatoes are tender. Discard bay leaves. Yield: 14 servings (3-1/2 quarts).