Yields Makes about 4 quarts; 10 to 12 main-dish servings
AuthorEugene P. Baumann, Gold Beach, Oregon

Chorizo, cabbage, and kale simmer together for layers of flavor in this hearty, cool-weather soup created by Eugene P. Baumann.

How to Make It

Step 1
1

Cut chorizo into 1/4-inch-thick slices. In a 6- to 8-quart pan over medium-high heat, stir chorizo often until lightly browned, about 10 minutes. With a slotted spoon, transfer to towels to drain. Spoon out and discard all but 1 tablespoon fat in pan.

Step 2
2

Add onion and garlic to pan and stir often until limp, about 5 minutes. Return chorizo to pan and add chicken and beef broth, potatoes, carrot, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cover and bring to a boil over high heat; reduce heat and simmer, uncovered, until potatoes and carrot are tender when pierced, about 15 minutes.

Step 3
3

Meanwhile, rinse and drain kale. Cut out and discard tough center ribs; chop leaves crosswise into 1/4-inch-wide slices. Add kale and cabbage to soup and stir occasionally until tender to bite, 8 to 10 minutes. Add salt and pepper to taste.

Ingredients

 1 pound firm chorizo sausage
 1 onion (about 8 oz.), peeled and chopped
 1 clove garlic, peeled and minced
 10 cup fat-skimmed chicken broth
 2 cups fat-skimmed beef broth
 3 1/2 pounds thin-skinned potatoes, peeled and diced (1/2 in.)
 1 carrot (about 5 oz.), peeled and diced (1/2 in.)
  About 1/4 teaspoon salt
  About 1/4 teaspoon pepper
 3/4 pound kale
 5 cups shredded cabbage (about half of a 1-lb. head)

Directions

Step 1
1

Cut chorizo into 1/4-inch-thick slices. In a 6- to 8-quart pan over medium-high heat, stir chorizo often until lightly browned, about 10 minutes. With a slotted spoon, transfer to towels to drain. Spoon out and discard all but 1 tablespoon fat in pan.

Step 2
2

Add onion and garlic to pan and stir often until limp, about 5 minutes. Return chorizo to pan and add chicken and beef broth, potatoes, carrot, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cover and bring to a boil over high heat; reduce heat and simmer, uncovered, until potatoes and carrot are tender when pierced, about 15 minutes.

Step 3
3

Meanwhile, rinse and drain kale. Cut out and discard tough center ribs; chop leaves crosswise into 1/4-inch-wide slices. Add kale and cabbage to soup and stir occasionally until tender to bite, 8 to 10 minutes. Add salt and pepper to taste.

Caldo Verde

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