St Johns Club Bean and Kale Soup
From choclytcandy 14 years agoIngredients
- 2 tablespoons pure olive oil shopping list
- 1 pound chorizo, sliced 1/4 inch thick (see Note) shopping list
- 1 large spanish onion, coarsely chopped shopping list
- 8 garlic cloves, minced shopping list
- 1/4 cup finely chopped flat-leaf parsley shopping list
- 2 quarts chicken stock or canned low-sodium broth shopping list
- 2 quarts water shopping list
- 1/2 cup dried red beans (1/4 pound), soaked overnight and drained shopping list
- 1/2 cup dried navy beans (1/4 pound), soaked overnight and drained shopping list
- 2 bay leaves shopping list
- 1/4 teaspoon dried thyme shopping list
- 1/4 teaspoon crushed red pepper shopping list
- 2 large baking potatoes, peeled and cut into 3/4-inch chunks shopping list
- 1 pound kale, tough stems and ribs removed, leaves coarsely chopped shopping list
- salt and freshly ground pepper shopping list
- Crusty Portuguese bread, for serving shopping list
How to make it
- Heat the olive oil in a stockpot. Add the chorizo and onion and cook over high heat, stirring, until the onion is softened, about 3 minutes. Add the garlic and parsley and cook, stirring, for 2 minutes. Add the chicken stock, water, red and navy beans, bay leaves, thyme and crushed red pepper and bring to a boil. Cook over moderate heat until the beans are tender, about 1 1/4 hours.
- Add the potatoes and kale to the stockpot, season with salt and pepper and cook over moderate heat, stirring occasionally, until the potatoes are tender, about 30 minutes. Remove the bay leaves. Serve the soup in deep bowls with plenty of crusty bread.
- MAKE AHEAD
- The soup can be refrigerated for up to 3 days.
- NOTES
- Chorizo is the more widely available Spanish version of the sausage known in Portuguese as chouriço.
People Who Like This Dish 1
- boosan21 Pleasant Valley, CT
- choclytcandy Dallas, Dallas
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