It’s almost soup season! We started a bit early this year but this one is a HUGE winner with the whole family. I adapted this recipe from another I found online while in search of some delicious recipes full of fall veggies. It’s easy, fast and oh so delicious. Oh, and it also only uses 1 pot!! Beans and chorizo provide belly filling, muscle repairing protein and vegetables like kale and carrots add a myriad of health benefits to the mix. I was able to use farm fresh carrots and kale from Amy’s Garden.
Autumn Kale, White Bean and Chorizo Soup
Prep Time: 10 minutes Cook Time: 30 minutes
Yield: 6 Servings
- 1 Tbsp olive oil
- 16 oz Chorizo Sausage, chopped or crumbled
- 1 1/2 cups chopped carrots (about 3)
- 1 medium yellow onion, diced
- 2 stalks of chopped celery, chopped
- 1 bunch of kale, thick ribs removed, chopped
- 6 cloves garlic, minced
- 32 oz low sodium chicken broth
- 1 cup water
- 2 Tbsp fresh parsley (1 Tbsp dried)
- 2 tsp fresh rosemary (1 tsp dried)
- 1 tsp fresh oregano (1/2 tsp dried)
- Salt and freshly ground black pepper, to taste
- 2 (14.5 oz) cans great northern beans, drained and rinsed
- Heat olive oil in a large pot over medium heat. Add sausage and cook until slightly browned, tossing occasionally, about 5 minutes. Remove sausage, while leaving oil in pan, and drain sausage on a plate lined with paper towels and set aside.
- Return pot with oil to medium heat, add carrots, onion, and celery and saute 3 minutes (while scraping bottom of pan to get the browned bits), add garlic and saute 1 minute longer. Stir in chicken broth, water, parsley, rosemary, oregano and season with salt and pepper to taste. Bring to a boil over medium-high heat, and allow to gently boil 10 minutes. Add kale and allow to boil 10 minutes longer until kale and veggies are tender. Stir in cooked sausage and great northern beans (you can add more broth at this point to thin if desired).
I’d love to hear how yours turns out or what changes you made in the recipe to fit your family best!
(Find the original recipe here.)