Print
2 Dishes from 1: Turn Beans & Greens into a Spicy Chorizo, Kale & Bean Soup in just minutes!

Spicy Beans, Greens & Chorizo Soup

2 Dishes from 1: Turn Beans & Greens into a Spicy Chorizo, Kale & Bean Soup in just minutes!
Author Denise Wright (MyLifeCookbook.com)

Ingredients

  • 1/2 onion thinly sliced
  • salt and pepper to taste
  • 2 garlic cloves thinly sliced
  • 3 Tablespoons olive oil
  • 1 cup white beans
  • 1/2 chicken stock
  • 3 cups baby kale firmly packed 5 oz
  • 6 oz chorizo
  • 1 can stewed tomatoes
  • 2 cups bone broth or chicken broth
  • 1 teaspoon Better than Bouillon optional

Instructions

  1. Add the onions and olive oil to a sauté pan.
  2. Sprinkle with salt and pepper to taste.
  3. Cook the onions well until they are brown and caramelized.
  4. Add the garlic and beans and cook for a few more minutes and the garlic is fragrant
  5. Add the greens and broth and cook until wilted. (I like them green but you can cook them as much as you want. The baby greens cook quickly but if you are using tougher greens you may have to cover and cook longer.)
  6. Divide the mixture in two for your soup and a separate side dish.
  7. In a soup pan add your chorizo and brown.
  8. Add the can of stewed tomatoes and break up the meat and tomatoes with a wooden spoon or a potato masher.
  9. Cook mixture for 5 minutes or so until the tomatoes have softened and the meat is cooked.
  10. Add the greens and beans and chicken broth.
  11. If using the Better than Bouillon, add it here. (optional)
  12. Cook for another 5 minutes.
  13. Season with salt and pepper.