This kale soup recipe is the version I have made since I got married. I’ve always used my mom’s recipe, since my new husband adored my mom’s cooking and especially her soups. The thing with this soup is that there can be so many variations. Some kale soups might include variations such as beans, carrots, pasta and split peas that others don’t include. The addition of these ingredients doesn’t make the recipe right or wrong; it all comes down to how you prefer it or sometimes what you have available in your pantry. All I know is that I enjoy a nice bowl of it every once in a while and when I make it, it’s this recipe I follow.
1 fresh bunch of kale, washed, stems removed and rough cut
1 15.5 oz. can of red kidney beans, rinsed
1 large onion, finely chopped
2 carrots, chopped in bite size pieces
1 lb. of chouriço cut in half-inch rounds
8 cups of homemade chicken stock
4–5 potatoes, chopped in bite size pieces
Salt and pepper to taste
Using a large stockpot over medium heat, add enough oil to cover the bottom of the pot. Add the onions and carrots and sauté until onions are translucent. Add the chouriço and cook for about 5 minutes. Add the chicken stock and the remaining ingredients and bring to a boil. Continue to cook on a low boil for 45 minutes to 1 hour. Add more broth, if needed. Just make sure if you do add more broth to season with more salt and pepper to taste.
It’s as easy as that…now time to enjoy it. *Sometimes I don’t want to have whole beans in my soup, so instead I cook the beans in a separate saucepan with some chicken stock and a little olive oil. Once the beans are cooked, I purée them and add it to the soup at the very end. I also do this sometimes with the potatoes as well. I love how just by doing this, the broth thickens a little and almost becomes creamy. It’s delicious!!