Spanish Chorizo, Kale and Cranberry Bean Soup 2

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  • Level: Intermediate
  • Yield: Makes: 6 servings
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8 ounces Spanish chorizo, cut into

1/4-inch-thick slices

4 cloves garlic, coarsely chopped

1 large carrot, peeled and finely chopped

1 stalk celery, finely chopped

1 large Spanish onion, finely chopped

8 ounces kale, stemmed and leaves coarsely chopped

8 cups chicken stock

1 cup white wine

2 teaspoons kosher salt

2 cups dried cranberry beans or pinto beans, soaked overnight

Olive oil, for drizzling

Active Time: 45 minutes

Total Time: 9 hours 45 minutes (includes soaking time)


  1. Heat a medium saucepan over medium-high heat. Add the chorizo and cook until lightly golden brown and the fat has rendered, about 5 minutes. Transfer the chorizo to a paper-towel lined plate and pour out all but 2 tablespoons of the rendered fat. (The amount of fat will vary depending on the chorizo that is used. If your chorizo does not render at least 2 tablespoons of fat, then add olive oil.) Add the garlic, carrots, celery and onions to the fat and cook over medium heat until soft, 8 to 9 minutes. Add the kale and cook until slightly wilted, 2 minutes. Add the stock, wine and salt; cover and bring to a boil. Add the cranberry beans and cooked chorizo; lower the heat to a simmer and cook until the beans and kale are soft, about 1 hour.
  2. Ladle the soup into bowls and drizzle with olive oil.
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