Kale and Chorizo soup

Name: Kale and Chorizo soup
Cuisine: American
Ingredients: 1 half bunch of fresh kale (already chopped is ok too); 1 package chorizo sausage (usually two to a package); 1 large potato; 4 cloves garlic; 1 half roasted or marinated red pepper; 1 can tomato soup; 1/4 cup sofrito (recipe follows); 1/4 tsp cumin; 1/4 tsp red pepper flakes; 1 tbsp salt; 1/4 tsp black pepper; 2 Bay leaves; 1 tbsp EVOO; 1 lime; 4 cups water; SOFRITO recipe : Blended well; 1 yellow onion; 1 red bell pepper; 1 green pepper; 1 bulb of garlic (half a bulb if using elephant garlic); 1 whole bunch of cilantro; 1 whole bunch of recao (if you can find it); 1 half cup of EVOO; 1 tbsp salt; 1/4 tbsp black pepper; 1 tspn of Oil of Anato or saffron (substitute with a packet of sazon if necessary); Save the rest for future recipes

FirstSunQueen @cook_5525672

This is a very common Portuguese dish. Having lived in New Bedford, MA, I picked up the taste for a few immigrant dishes such as the famous Portuguese Kale and Chorizo Soup. This is a hit.

FirstSunQueen @cook_5525672

This is a very common Portuguese dish. Having lived in New Bedford, MA, I picked up the taste for a few immigrant dishes such as the famous Portuguese Kale and Chorizo Soup. This is a hit.

Saved

Ingredients

1 halfbunch of fresh kale (already chopped is ok too)
1 packagechorizo sausage (usually two to a package)
1large potato
4 clovesgarlic
1 halfroasted or marinated red pepper
1 cantomato soup
1/4 cupsofrito (recipe follows)
1/4 tspcumin
1/4 tspred pepper flakes
1 tbspsalt
1/4 tspblack pepper
2Bay leaves
1 tbspEVOO
1lime
4 cupswater
SOFRITO recipe : Blended well
1yellow onion
1red bell pepper
1green pepper
1bulb of garlic (half a bulb if using elephant garlic)
1whole bunch of cilantro
1whole bunch of recao (if you can find it)
1 halfcup of EVOO
1 tbspsalt
1/4 tbspblack pepper
1tspn of Oil of Anato or saffron (substitute with a packet of sazon if necessary)
Save the rest for future recipes

Saved

Steps

1

Chop kale in short strips, chop potatoes, and slice the chorizo. Smash the 4 cloves of garlic (do not chop this garlic, put in whole).
2

Pour the EVOO into hot large soup pot. Then the sofrito, bay leaf, garlic, and chorizo. Once that starts sizzling, put in rest of the ingredients: kale, potatoes, roasted red pepper, tomato soup, spices and water. Add salt and pepper if necessary. Let that boil until potatoes and kale are tender.
3

Kale will eventual wilt. Squeeze a little lime and eat with some nice crusty bread. I like to sprinkle a little grated Parmesan over it. Bom Proveito!