Kale, Chourico and Sweet Potato Soup

This Kale, Chourico and Sweet Potato soup has become a staple in our house the past few weeks. With no place to be or go and all the cold and rainy weather in Connecticut this soup has been a huge comfort.

My husband grew up having Portuguese Kale Soup with his family so every time I cook this one up, he is reminded of his grandfather cooking it which is such a cool thing. I love when a smell can bring you back to another time. Thanks to my mother in law for passing down the recipe to me! I have put my own little spin on it - mostly because of things we were able to get during the quarantine that ended up being so good, I keep making it with those tweaks. My own little accidental spin if you will.

Kale, Chourico and Sweet Potato Soup Recipe

What You'll Need

• 1/4 cup olive oil
• 2 chourico, sliced
• 1 large yellow onion, chopped
• 6 cloves garlic, peeled and crushed
• 1-2 lb fresh kale, removed from stems and torn into bite size pieces
• 4 sweet potatoes, peeled and diced*
• 6 cups chicken broth
• 2 cups beef broth*
• 1 can Cannellini OR black beans
• 1 bay leaf
• 1/4 teaspoon garlic powder
• 1/3 teaspoon paprika
• Salt and Pepper to taste
• Shredded parmesan (optional)

* original recipe called for regular potatoes so feel free to use those if you prefer.

**or just use a total of 8 cups chicken broth. I only added this because I ran out of chicken broth mid recipe and I thought the beef broth actually was a nice addition!

How You'll Do It

• Saute sliced chourico and chopped onion in 1/4 cup of olive oil on medium heat in a large pot or dutch oven for about 5 minutes. 
• Add in garlic and saute for about 1 more minute.
• Add chicken/beef broth, bay leaf, garlic powder and paprika and simmer for 10-15 minutes while you prepare the kale into bite size pieces removing from stems and dice sweet potatoes.
• Add potatoes and kale and simmer for about 30 minutes.
• Add Cannellini or black beans 

Enjoy! I like to sprinkle with shredded parmesan before serving!