Recipe courtesy of Rachael Ray
Show: $40 a Day
Episode: Newport, RI
Save Recipe Print
Total:
55 min
Prep:
10 min
Cook:
45 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

In a large stock pot, heat the oil over medium-high heat. Add the garlic, onions, turnips and carrots and cook for 5 minutes. Add the kale, chourico, bay leaves, parsley and thyme and mix well. Add the beef stock, beans and tomatoes. Bring the soup to a boil, and then reduce the heat to low and simmer for 30 to 40 minutes.

Meanwhile, in a medium saucepan, bring salted water to a boil and add the diced potatoes. Cook until tender, about 10 minutes. Drain the potatoes and add them to the soup.

Remove the bay leaves and serve hot.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Squash Soup

Recipe courtesy of Alton Brown

Italian Wedding Soup

Recipe courtesy of Giada De Laurentiis

Black Bean Soup

Recipe courtesy of Food Network Kitchen

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

French Onion Soup

Recipe courtesy of Keri Poulios

Chicken Noodle Soup

Recipe courtesy of Tyler Florence

Green Cauldron Broccoli Soup

Recipe courtesy of Nancy Fuller

Best Tomato Soup Ever

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword