Vegetarian Portuguese Chorizo and Kale Soup

Name: Portuguese Vegetarian Chorizo and Kale Soup
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 1 Medium Onion; 8 Cups Water; 2 Teaspoons Vegeta vegetable bouillon ((you can substitute here with chicken bouillon)); 1 Batch Kale ((this will wilt significantly when cooked)); 3 Ounces Parmesan Cheese ((grated)); 2 Cups Roughly Chopped Red Potatoes; 1 Bag Morning Star Farms Vegetarian Chorizo Crumbles; 4 Tablespoons Olive Oil; 2 15 Ounce Cans of Cannellini (or Great Northern) Beans

Posted On March 23, 2022

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5 from 1 vote

Portuguese Vegetarian Chorizo and Kale Soup

This is a tasty and satisfying "one pot" vegetarian soup that all will be sure to enjoy! Packed with flavor and comfort, this soup is hearty and healthy.

Prep Time20 mins

Cook Time1 hr

Total Time1 hr 20 mins

Course: Appetizer, Lunch, Soup

Cuisine: Mediterranean, Multiple

Keyword: appetizer, Comfort, easy, family friendly, fast, Soup, Tasty

Servings:

Calories: 301kcal

Author: robert.j.pruzinsky

Cost: 5.00

Equipment

Chopping Board
Knife
Large stock pot or dutch oven

Ingredients

What you will need to make this wonderful soup:

1 Medium Onion
8 Cups Water
2 Teaspoons Vegeta vegetable bouillon (you can substitute here with chicken bouillon)
1 Batch Kale (this will wilt significantly when cooked)
3 Ounces Parmesan Cheese (grated)
2 Cups Roughly Chopped Red Potatoes
1 Bag Morning Star Farms Vegetarian Chorizo Crumbles
4 Tablespoons Olive Oil
2 15 Ounce Cans of Cannellini (or Great Northern) Beans

Instructions

Prepping the soup

Chop the onion and add to the stock pot/dutch oven
Sautee the onion on medium heat until translucent (about 5 minutes) stirring occasionally to prevent burning.
Next, add the vegetarian (or regular) chorizo crumbles to the stock pot/dutch oven. If using the vegetarian crumbles by Morning Star Farms, use the entire bag.
Sautee the onions and chorizo for 2 minutes to combine.
Add the potatoes to the mixture and continue to sautee away.
Your mixture should look similar to this.
Add the two teaspoons of Vegeta (or chicken bouillon) to the mixture.
Next, add the 8 cups of water and bring to a gentle simmer.
Add the two cans of Cannellini beans to the pot.
Bring the heat up to a gentle boil. The key is to cook until the potatoes are tender (about 1 hour).
After about 45 minutes of cooking, add the batch of kale to the pot. It will look like a lot of kale but I promise, it will wilt and cook down.
Once the kale cooks down, your soup will be ready to serve. You can either add the parmesan cheese directly into the soup mixture and combine...or...you can put the soup into a bowl and sprinkle the parmesan cheese individually.

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