Chorizo Kale Soup

Our Purnell’s Chorizo, Northern White, onion, cabbage, kale, bay leaves, cubed potatoes, crushed tomatoes, carrots, celery, garlic and chicken broth.


Saute salt, onion, garlic until soft.
Add meat and brown.
Add chicken broth, water,and all veggies except Kale and Cabbage.
Bring to a boil.
Add Kale and Cabbage.
Reduce to a simmer and cook for 45 minutes or until kale is cooked (keep covered).

Serves 6


  • 1 can Northern White or Kidney beans
  • 1 lg. onion, diced
  • ½ cabbage, chopped
  • 1 pound Purnell’s Chorizo
  • 1 lb. kale, or 2 (10 oz.) pkgs. frozen kale
  • 1-2 bay leaves
  • 2 c. cubed potatoes
  • 1 (28 oz.) can crushed tomatoes
  • 7 c. water
  • 2 carrots, peeled and sliced
  • 1 stalk chopped celery
  • 1 clove garlic
  • salt & pepper to taste
  • 2 cans chicken broth

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