Friday Fixin's - Chourico and Kale Soup

Chilly fall weather has us thinking of comfort food, and hearty home-made soups make a great fall meal, whether you're curling up on the couch with a steaming bowl or hosting a crowd.  Today's recipe, Chourico and Kale Soup, combines seasonal ingredients you can pull from your garden or purchase from your neighborhood farmers' market or farmstand.

Chourico, the Portuguese version of Spanish chorizo, is a fresh cased sausage with dried, smoked red peppers. The Mexican version is made with dried red chiles, and would also work well in this recipe. You could also substitute a polish sausage or andouille from AgriMissouri member Todd Geisert Farms in Washington, Mo. to suit your tastes if you prefer a more mild heat without sacrificing flavor. Make a double batch for your tailgate party this weekend serve with warm, crusty homemade bread. You're sure to get rave reviews from your family and friends.

Prep Time: 10 min

Cook Time: 20 min

Serves: 4 servings

Ingredients

2 tablespoons (2 turns around the pan) extra-virgin olive oil

3 medium white waxy potatoes, like yukon golds, peeled and diced

2 medium onions, chopped

4 to 6 cloves garlic, chopped

2 bay leaves, fresh or dried

1 pound kale, coarsely chopped

Coarse salt and pepper

1 (15-ounce) can garbanzo beans (chick peas), drained and rinsed

1 can diced tomatoes

1 pound diced chourico, casing removed

1 quart chicken broth

Warm, crusty bread

Directions: Heat oil in a deep pot over medium high heat. Add potatoes and onions, cover and cook five minutes, stirring occasionally.

Add garlic, bay leaves, and kale to the pot. Cover pot and wilt greens 2 minutes. Season with salt and pepper. Add beans, tomatoes, chourico, and broth to the pot and bring soup to a full boil. Reduce heat back to medium and cook five to 10 minutes longer or until potatoes are tender.

Serve soup with hunks of crusty bread and butter.

Receipe and courtesy of Foodnetwork.com-Rachael Ray and photo courtesy of tasteasyougo.com.