Slow Cooker Kale and Chorizo Soup2021-05-31
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 7:00 h
- Ready In: 7:10 h
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat5.1 g
Trans Fat3.4 g
Unsaturated Fat2.0 g
Slow cooker kale and chorizo soup. This kale and chorizo soup is perfect for the cold and flu season. It’s easy to make, hearty, and delicious. Perfect for lunch or dinner – perfect for everyone!
Benefits of Slow Cooker Kale and Chorizo Soup Recipe
This recipe is perfect for those who are looking to get into the habit of eating healthy. It provides a healthy meal option that can be prepared in advance and eaten for lunch or dinner.
The slow cooker kale and chorizo soup recipe is a hearty, filling dish that is perfect for this time of year. The best part about it is that it only takes about 20 minutes to prep and then you can just let it cook while you go about your day.
The ingredients include kale, chorizo sausage, onion, garlic, chicken broth, tomato sauce, and spices. The recipe also includes a link to a free printable grocery list for those who are looking to make this dish on their own at home! In conclusion: This slow cooker kale and chorizo soup recipe provides an amazing flavor, a large amount of nutrition, and is filling.
Kale and Chorizo Soup Recipe FAQs
This recipe is a hearty soup that can be eaten as a meal on its own or served with bread and cheese. It’s full of flavor, easy to make, and takes less than an hour to prepare.
What is in this recipe?
This recipe includes kale and chorizo sausage. The soup is also made with garlic, potatoes, chickpeas, cayenne pepper, tomatoes, and chicken broth.
How long does it take to make? It takes about 7 hours to prepare this soup from start to finish.
What side dishes go with this? The best side dishes for this soup are toast or bread with melted cheese, avocado slices or guacamole, and crispy tortilla chips.
Slow Cooker Kale and Chorizo Soup
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- 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
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.
Deglaze the pan with 1 cup (250 ml) of chicken broth, making sure to scrape the bottom of the pan to get all the seasoning.
Pour mixture into slow cooker. Add remaining chicken broth. Add potatoes, tomatoes, chickpeas, and chorizo. Stir, then cover the slow cooker and cook on low heat setting for 6 hours.
Stir in kale and cook for a further one hour.