Slow Cooker Kale and Chorizo Soup

2020-05-31
  • Yield: 6
  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 7:00 h
  • Ready In: 7:10 h

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Nutritional Info

This information is per serving.

  • Calories

    298.1
  • Carbohydrates

    29.1 g
  • Cholesterol

    27.5 mg
  • Fat

    15.5 g
  • Fiber

    5.9 g
  • Protein

    12.9 g
  • Saturated Fat

    5.1 g
  • Serving Size

    1
  • Sodium

    1,082.3 mg
  • Sugar

    3.4 g
  • Trans Fat

    3.4 g
  • Unsaturated Fat

    2.0 g
  • Potassium

    830.1 mg
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Slow cooker kale and chorizo soup. Delicious Portuguese with vegetables, chorizo sausages, and spices soup cooked in a slow cooker. You may also like Sausage Gnocchi Soup, another easy and tasty recipe cooked in a slow cooker (crock pot).

Slow Cooker Kale and Chorizo Soup

Ingredients

  • 1 ½ cups (370 g) diced onions
  • 2 cloves garlic, peeled and minced
  • 2 tablespoons olive oil
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 6 red potatoes, peeled, halved and sliced into 1/4 -inch (0.6 cm) thick
  • 8 cups (2L) gluten-free chicken broth
  • 1 ½ cups (370 g) cooked chickpeas, rinsed
  • 2 ½ cups (625 g) chopped tomatoes
  • 12 oz (360 g) precooked chicken chorizo sausages,halved and cut into 1/4-inch (0.6 cm) slices
  • 1 bunch of kale, deveined and sliced into strips

Method

Step 1

Heat olive oil in a medium pan over medium-high heat. Add onion and garlic and sauté until soft. Stir in paprika and cayenne pepper. Cook, stirring, for about 1 minute.

Step 2

Deglaze the pan with 1 cup (250 ml) chicken broth, making sure to scrape the bottom of the pan to get all the seasoning.

Step 3

Pour mixture into slow cooker. Add remaining chicken broth. Add potatoes, tomatoes, chickpeas, and chorizo. Stir, then cover slow cooker and cook low heat setting for 6 hours.

Step 4

Stir in kale and cook for a further one hour.

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