So, the weather’s finally turned freezing here in Chicago so it’s time to get the kale out of the ground. I still feel like a really crazy new mother without a ton of time to cook or eat, so I’ve decided to make some soup. Amazing because I can dump everything a pot, and I can eat it one bite at a time as I have time 🙂
This can be made on the stove top, but I decided to make it in the crock pot because I just don’t have the time to watch a pot on the stove. The soup is great the day it’s made and even better the day after ( I even froze some of the extra).
Portuguese Kale Soup, Slow Cooker Recipe
1 1/2 cups diced onions
2 cloves minced garlic
2 tbsp olive oil
1/2 tsp paprika
1/4 tsp cayenne pepper
6 red skin potatoes, halved and sliced 1/4 inch thick
8 cups gf Pacific Foods Free Range Chicken Broth
1 can Organic Kidney Beans or 1 1/2 cups cooked dark red kidney beans, rinsed
2 1/2 cups chopped tomatoes
12 oz precooked chicken chorizo. Sausages, halved and cut into 1/4 inch slices
1 large bunch of kale, deveined and sliced into strips (about 8 cups)
EDIT: I’m changing this…You know why? Because this was full of uneccessary steps and I haven’t done it like this in forever (feel free to if you want but honestly I think it pretty much turns out the same….)
In a medium pan, sauteed onions and garlic in olive oil over medium-high heat until soft. Stir in the paprika and cayenne pepper. Cook about 1 minute. Deglaze pan with 1 cup chicken broth, be sure to scrape the bottom of the pan to get all of the seasoning.
the mixture everything but the kale into your crock pot, then add the chicken broth. Add the potatoes, tomatoes, beans , and chorizo.
Cover and cook on high for 6 hours. Stir in the chopped kale and cook for one hour longer. Season with salt and pepper to taste. Enjoy!