Life has gotten busy and thus the blog has been neglected. Morgan and I had a wonderful anniversary celebration in Asheville, which I have been remiss in posting about. I’ve also participated in one of my favorite events, the Susan G. Komen 3-Day for the Cure in Atlanta. Just this past weekend, Morgan and I were in a community theatre production of “The Bad Seed.”
It’s been a fun fall so far, but sadly all the activities have left me run down and battling a bit of a cold.
Lucky for me I have a wonderful husband to swoop in and save the day with the most wonderful soup to help me get over my cold!
Morgan’s Southwestern Kale & Sausage Soup
Ingredients:
• 1 large or 2 small links chorizo sausage
• 1 small onion, diced
• 2 cloves garlic, minced
• half pound of kale, chopped
• 1 carton beef stock
• 1 large can diced tomatoes
• 1 can pinto beans, drained
• 1 Chipotle pepper, chopped
• dash of crushed red pepper flakes
• 1/2 teaspoon cumin
• teaspoon oregano
• salt and pepper to taste
Instructions:
Brown chorizo in a large soup pot. Once sausage is browned, added in diced onions and saute until translucent. Add in minced garlic and kale and saute a few minutes more. Add tomatoes, broth, beans and seasoning and bring to a boil. Boil for five to 10 minutes then reduce to simmer. Simmer for 30 minutes. Serve with tortilla chips or crackers.
