Modified from a Cooks.com Recipe
1. Heat oil in a deep pot over medium high heat. Add potatoes and onions, cover and cook 5 minutes, stirring occasionally.
2. Prepare the kale by rinsing thoroughly and tearing the leafy portions from the stems. Tear into bite-size pieces. Discard stems.
3. Add garlic, bay leaves, and kale to the pot. Cover pot and wilt greens 2 minutes.
4. Season with salt, pepper, paprika, and garlic powder.
5. If you do not have broth on hand, use 4 tablespoons of Minor’s or Tone’s chicken base or 2 tablespoons of Knorr’s bouillion granules.
6. Add beans, chourico/chorizo, broth and optional hot pepper to the pot and bring soup to a full boil. Reduce heat back to medium and cook about 30 minutes longer or until potatoes are tender.
Serve with warm, crusty bread.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1637g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 816 | ||
Calories from Fat: 458 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 50.9g | 68 % | |
Saturated Fat 17g | 85 % | |
Monounsaturated Fat 23.6g | ||
Polyunsanturated Fat 5.3g | ||
Cholesterol 99.8mg | 31 % | |
Sodium 6807.3mg | 235 % | |
Potassium 1663.3mg | 44 % | |
Total Carbohydrate 48.3g | 14 % | |
Dietary Fiber 8.4g | 33 % | |
Sugars, other 39.9g | ||
Protein 44.3g | 63 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 816
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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