Portuguese Soyrizo & Kale Soup

Portuguese Soyrizo & Kale Soup

This recipe is based on one by Rachel Ray (blah) that had meat chourico and chicken broth in it.  I subbed Soyrizo and vegetable broth to make this hearty vegetarian soup.  It was fast and easy, just how I like it.  Don’t forget to take the Soyrizo out of it’s plastic casing before adding it to the soup.  It will be crumbly.

Portuguese Soyrizo & Kale Soup

2 tablespoons extra-virgin olive oil
3 medium white waxy potatoes, like yukon golds, peeled and diced
2 medium onions, chopped
4 to 6 cloves garlic, chopped
2 bay leaves, fresh or dried
1 pound kale, coarsely chopped
Coarse salt and pepper, to taste
1 (15-ounces) can garbanzos (chick peas), drained and rinsed
1 can diced tomatoes
12 ounces soyrizo
1 quart  vegetable broth

Heat oil in a deep pot over medium high heat.   Add potatoes and onions, cover and cook 5 minutes, stirring occasionally.  Add garlic, bay leaves, and kale to the pot.   Cover pot and wilt greens 2 minutes. Season with salt and pepper. Add beans, tomatoes, soyrizo, and broth to the pot and bring soup to a full boil.   Reduce heat back to medium and cook 5 to 10 minutes  longer or until potatoes are tender.

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