Chorizo & Potato Soup
A modified, zuhzuh'd up version of Zuppa Toscana to make a fabulous, hearty Whole30/paleo soup. Zero lack of flavor with this one.
What you'll need: Serves 6-8
1/3+ pound ground chorizo
1/3+ pound plain ground pork
1-2 pounds Yukon Gold mini potatoes, washed and cubed
1 yellow onion, diced
2 cloved garlic, minced
1 large carrot, peeled and diced
4-6 pieces precooked bacon, crumbled
1 tsp Trader Joe's 21 Seasoning Salute, or any other all purpose seasoning
1 dried bay leaf
hefty pinches of salt
32 oz carton low sodium chicken stock
2 cups water
1 bundle fresh kale, removed from rib and chopped
How to make it:
Start by browning the meats in a dutch oven over medium heat. Ladle out the meat with a slotted spatula onto a plate and set aside. Cook the bacon. Set aside, then chop into bits once cooled. Drain most the fat.
Sauté the chopped onion and carrots in the remaining fat until softened. Add the minced garlic and cook for 30 seconds.
Sprinkle in the 21 Salute, hefty pinch of salt, and bay leaf, mix together. Pour in the carton of broth plus 2 cups of water, diced potatoes, and the chopped bacon bits; bring to a low boil (slightly bubblier than a simmer) over medium to medium-high heat. Let cook for 10-15 minutes. Check for tenderness in the potatoes with a fork.
Add the chopped kale just a couple minutes before serving. Taste to see if it needs another pinch of salt.
Serve hot and enjoy!