ALL OF THE BEANS.
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Reduced Sodium Chickpea, Kale and Chorizo Soup
This savory soup, created by Sarah-Jane Bedwell, RD, blends flavorful Bush's® Reduced Sodium Chickpeas with kale and Mexican-style chorizo. With a prep time of only 5 minutes, it’s a quick and easy recipe your family will love.
- Prep Time
5 Mins
- Cook Time
25 Mins
- Serves
4
Ingredients
- 2 cans (15 oz) Bush's® Reduced Sodium Chickpeas, rinsed and drained
- 3 oz Mexican-style pork chorizo
- 1 cup onion, chopped
- ½ cup red bell pepper, chopped
- 3 cloves garlic, peeled and minced
- 4 cups reduced sodium chicken broth
- 4 cups kale, chopped
- ½ tsp ground black pepper
Optional Toppings
Freshly grated Parmesan cheese, nonfat Greek yogurt, crusty bread
Cooking Instructions
- 1BROWN
Spray large pan with non-stick cooking spray and place over medium-high heat. Cook chorizo, breaking up with spoon and stirring while cooking, until cooked through and no longer pink, about 4-5 minutes.
- 2SAUTE
Add onion, bell pepper and garlic and sauté for 3-5 minutes or until tender, stirring constantly. Be careful not to let garlic burn. Set aside.
- 3HEAT
Meanwhile, heat broth over medium heat in large pot until warm.
- 4COMBINE
Add chorizo, veggie mixture and chickpeas to pot with broth and bring to boil.
- 5SIMMER
Reduce heat to low and simmer for 10 minutes or until chickpeas are tender.
- 6MASH
Partially mash chick peas with potato masher.
- 7ADD
Stir in kale and pepper and continue to cook over medium heat for 5 minutes, or until warmed through.
- 8SERVE
Serve warm with desired optional toppings.