Kale Soup - {Sopa De Couves}

By á-170456

Ingredients

• 1 pound dried red kidney beans washed, sorted
• 12 cups water
• 1 pound Spanish (not Mexican) chorizo or other spicy smoked sausage cut 1/4" slices
• 2 cups torn kale or collard greens leaves
• 2 large boiling potatoes peeled, and cut into 1" chunks
• Salt to taste
• 1/2 teaspoon dried red pepper flakes or to taste

Details

Servings 8

Preparation

Step 1

*Spanish chorizo is available at Spanish and some Latin markets.

Soak beans in water in large pot overnight. Bring beans and water to a boil, add chorizo, then reduce heat and simmer, covered, until beans are barely tender, about 25 to 30 minutes. Stir occasionally to prevent beans from sticking to bottom of pot.

Add kale, potatoes, salt to taste and red pepper flakes. Return to simmer and cook until potatoes are tender, about 25 minutes. Soup is best when allowed to sit for several hours. (Reheat before serving.)

Serve this with crusty peasant bread.

This recipe yields 8 to 10 servings.

Each of 10 servings: 315 calories; 458 mg sodium; 30 mg cholesterol; 13 grams fat; 30 grams carbohydrates; 20 grams protein; 2.89 grams fiber.