2 ½ Quarts chicken stock
3 bay leaves
3-4 white potatoes
2 pounds fresh kale
¾ cup fresh mushrooms
4-6 cloves of garlic
1 pound chorizo sausage (non casing)
1 table spoon cooking sherry or white wine
2 15 oz. cans of garbanzo beans
28 oz. diced tomatoes
½ tsp black pepper
½ tsp. sage
½ tsp adobo seasoning
Crushed red pepper to taste
In a 5 quart sauce pan over medium heat, heat chicken stock and add 2 carrots chopped into large chunks, 1 onions cut into large chunks, and 1 bay leaf. Bring to a boil and simmer for 20 minutes. Strain out the broth and set aside.
Finely chop the mushroom and onions fine
Peel and chop potatoes to ¾ inch chunks
Chop kale into medium sized pieces
In a 5 quart sauce pan, saute mushrooms, garlic, and onions in 2 table spoons olive oil for 3-5 minutes
Add chorizo and wine allow sausage to brown, stirring frequently.
Add garbanzo beans, tomatoes, broth, potatoes, and reaming bay leaves.
Bring to a boil and then simmer 20- 30 minutes.
Enjoy the Soup. It’s one of our families favorite recipes!