Throughout the cold winter months and during early spring, there are an abundance of kale varieties to choose from. As the weather gets warmer, slightly more tender, specialty varieties of kale become available. While many cooks view these greens as only components of salads, they are fantastic items to use while creating hearty and delicious soups. They cook down to a fraction of their original size, and also add amazing flavor and crunchy texture. This soup includes chorizo, which can be omitted in favor of mushrooms or other umami-heaving substitutes (e.g. roasted tomatoes).
Hearty Chorizo & Kale Soup
Throughout the cold winter months and during early spring, there are an abundance of kale varieties to choose from. As the weather gets warmer, slightly more tender, specialty varieties of kale become available. While many cooks view these greens as only components of salads, they are fantastic items to use while creating hearty and delicious soups. They cook down to a fraction of their original size, and also add amazing flavor and crunchy texture. This soup includes chorizo, which can be omitted in favor of mushrooms or other umami-heaving substitutes (e.g. roasted tomatoes).
Ingredients
- 1 large white onion, (chopped)
- 1 large carrot, (or 2 small carrots, chopped)
- 2 cloves garlic, (chopped finely)
- 1 small bunch kale, (cleaned, stems removed and chopped)
- 1 (14-oz) can of kidney beans, (with their juices (or strain juices out and rinse if preferred))
- ¾ lb chorizo/linguica/kielbasa, (cut into bite-sized pieces)
- 2 (14-oz) cans beef broth ((or more if you prefer additional broth))
- 3 Tbsp Cooking Fat ((olive oil, butter, or vegetable oil))
- Fresh limes, cilantro, finely chopped scallions or chives, and any nice poached flaky white fish for serving. (Optional)
Instructions
- Heat cooking fat (vegetable oil or butter or olive oil) in a large bottomed pot and saute onion and carrot for five minutes.
- Add your garlic and cook for an additional minute.
- Add remaining ingredients, and stir to blend.
- Bring to pot to a boil and simmer for an additional 20 minutes.
- Serve the soup hot!
Notes
This is one recipe that genuinely tastes incredible (and arguably better) the next day. A majority of the ingredients can be prepped in advance of cooking. And if you have a large family, they will be happy to eat this for days on end. You can augment and bolster the recipe when re-heating by adding some freshly-cooked or leftover rice into the soup. Just before service, add a squeeze of fresh lime, along with some finely-chopped cilantro, and some finely sliced scallions and/or chives. This will add some welcome freshness to the dish, although it is by no means required.
If you want to get a little weird, drop a beautiful fresh filet of gently poached, flaky white fish into this right before serving. Or just go ahead and gently poach your flaky white fish of choice directly in the warm 150-160F Degree soup before serving until the fish is cooked through. If you do this, it is important to not overcook the fish. But you also need to make sure it is completely submerged in the 150-160F liquid and cooked to your preference before eating. You may need slightly more broth to cook the fish in the hot soup.
Doing this extra step with the additional fish is not necessary. But it will make you re-think your ideas about surf & turf. And it will force you to re-evaluate your own perspective on poaching fish at home in your own homemade soup. This is truly an eye-opening recipe addition worth considering if you want to hone your cooking skills.
If you want to get a little weird, drop a beautiful fresh filet of gently poached, flaky white fish into this right before serving. Or just go ahead and gently poach your flaky white fish of choice directly in the warm 150-160F Degree soup before serving until the fish is cooked through. If you do this, it is important to not overcook the fish. But you also need to make sure it is completely submerged in the 150-160F liquid and cooked to your preference before eating. You may need slightly more broth to cook the fish in the hot soup.
Doing this extra step with the additional fish is not necessary. But it will make you re-think your ideas about surf & turf. And it will force you to re-evaluate your own perspective on poaching fish at home in your own homemade soup. This is truly an eye-opening recipe addition worth considering if you want to hone your cooking skills.