Kale and Chorizo Soup
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 tablespoons canola or olive oil | |
| ¼ cup diced celery | Washed, trimmed and diced |
| ½ cup onion | Peeled, washed, and diced |
| 6 cups of low sodium chicken broth | |
| ½ lb. Spanish Chorizo | |
| 3 cups fresh kale | (Or spinach or escarole). Washed, trimmed and chopped |
| 1/2 cup small red potatoes, quartered | Washed, trimmed and quartered |
| 1 cup diced stewed tomatoes | |
| 1/4 teaspoon pepper | |
| 1 clove garlic | Washed, peeled and minced |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Heat oil in large stock pot. | |
| 2 | Add garlic, onions, potatoes, and celery. Cook until onions are tender | Fry out the garlic in olive oil taking care not to burn it. |
| 3 | Add the chicken broth, parsley, pepper, tomatoes, Chorizo, pepper and garlic. Bring to boil. | |
| 4 | Reduce heat to simmer. Simmer for five minutes. | |
| 5 | Then add the coarsely shredded kale. | |
| 6 | Cook slowly for 20 minutes or so until greens are cooked through. | Cook until internal temperature reaches 145°F. |
Posted in Soup Recipes
