Ingredients | Serves 8-10 

1 sweet onion

2 tbsp vegetable oil

3 carrots, sliced into rounds 

2 celery stalked, sliced 

3 cloves garlic, sliced or minced 

1 lb of Chorizo (regular or spicy)

6 red potatoes, into large cubes  

3 bay leaves

2L of good quality chicken broth

2 tins tomato 

1 can each of black beans, kidney beans & pinto beans,  

beef bouillon (to taste)

salt and pepper (to taste)       

300g kale                                

Method

1. We start by making a mirepoix over medium heat with large chopped up Carrots, Onion, Celery, garlic, salt/pep, and a good drizzle of vegetable oil.

2. Stir occasionally while cutting up the chorizo into half circle pieces

3. Once veggies get nice and tender, add the chorizo and up the heat to medium high.        

4. While the chorizo cooks, wash and cut the red potatoes into chunks

5. Once the chorizo is hot and releasing red oils, add the potatoes and 2-4 bay leaves.       Add the chicken broth and beef bouillon (to taste) immediately on top, up the heat to high and stir.

6. While waiting for this to boil, open and rinse all the beans

7. After the potatoes are fork tender, add the beans and 2 full cans of stewed tomatoes and stir

8. Remove any scum from the surface of the soup. While waiting for another rolling boil, wash and cut or rip the kale. Add kale to the boiling soup and cook for a few minutes until deep green.

9. Serve hot with crusty bread and enjoy!