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Portuguese Chorizo and Kale Stoup


  • 2 tablespoons extra virgin olive oil (EVOO)

  • 1 pound chorizo, casing removed and diced

  • 3 medium white, waxy potatoes, such as Yukon Gold, peeled and cut into chunks

  • 2 medium onions, chopped

  • 4-6 cloves garlic, chopped

  • 2 bay leaves, fresh or dried

  • 1 pound kale, stems removed and coarsely chopped

  • Coarse salt and pepper

  • 1 can chickpeas (15 ounces), drained and rinsed

  • 1 can diced tomatoes (15 ounces)

  • 1 quart chicken broth

  • A loaf of crusty bread, warmed through


Heat the EVOO in a deep pot over medium-high heat. Add the chorizo and let brown for 2-3 minutes. Add the potatoes, onions, garlic and bay leaves. 

Cook for 8 minutes, stirring occasionally. Season with just a little salt and pepper. Add the chickpeas, tomatoes and broth to the pot and bring the soup to a full boil. Add the kale to the pot and wilt the greens, about 2 minutes.

Reduce the heat back to medium and cook for 5-10 minutes longer, until the potatoes are tender. Serve soup with hunks of crusty bread alongside.