Slow Cooker Kale and Chorizo Soup
- Cuisine: Portugal
- Course: Main Dish, Soup
- Skill Level: Advanced
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- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 7:00 h
- Ready In: 7:10 h
Average Member Rating
(5 / 5)
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Nutritional Info
This information is per serving.
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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
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.
