Print
Total:
2 hr 35 min
Prep:
15 min
Cook:
2 hr 20 min
Yield:
8 servings

Ingredients

  • 2 tablespoons olive oil
  • 1 pound chorizo or andouille sausage, cut into 1/2-inch-thick slices
  • 1 large onion, chopped
  • 6 to 8 garlic cloves, minced
  • 1/4 cup chopped fresh parsley
  • 1/4 pound dried navy white beans, soaked overnight and drained
  • 1/4 pound dried red beans, soaked overnight and drain
  • 4 quarts chicken stock
  • 2 large potatoes, peeled and diced
  • 1 bunch kale, stemmed and torn
  • 2 bay leaves
  • 1/4 teaspoon dried thyme
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon red pepper flakes
  • Ground black pepper to taste
  • 1/2 cup chopped fresh mint
  • Loaf of crusty Portuguese bread

Directions

In a heavy 8 to 9 quart stockpot, heat the olive oil over high heat. Add the sausage and onion and saute for 2 minutes. Add the garlic, parsley and beans and cook for 2 minutes. Add the chicken stock and bring to a boil. Stir in the bay leaves, thyme, salt, pepper flakes, and black pepper. Reduce the heat to medium and simmer, uncovered, until the beans are tender, about 1 1/2 hours. Add the potatoes and kale. Continue to simmer for 30 minutes, or until the potatoes are tender. Skim the fat from the top with a large spoon. Pour the soup into individual soup bowls and stir 1 tablespoon of mint into each bowl. Allow the mint to steep and infuse its flavor for 1 to 2 minutes. Serve with crusty Portuguese or French Bread.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Baked Kale

Recipe courtesy of Cooking Channel

Chickpea Soup

Recipe courtesy of David Rocco

Smoked St. Louis-Style Ribs

Recipe courtesy of Kevin Gillespie

John Legend's Peanut Butter Oatmeal Chocolate Chunk Cookies

Lentil Soup

Recipe courtesy of Alton Brown

Aztec Soup

Recipe courtesy of Nadia G

Trending Videos

So Much Pretty Food Here