Chorizo kale and bean soup

    9 hours 15 min

    A wonderfully hearty soup, which is Portuguese-inspired. Chorizo sausage is simmered with haricot beans and kale in a chicken stock. It's the perfect soup for the cold winter months. Serve with crusty fresh bread, if desired.

    58 people made this

    Serves: 8 

    • 210g dry haricot beans
    • 1 large bunch kale, rinsed, stemmed and chopped
    • 1 tablespoon olive oil
    • 450g chorizo sausage, casing removed and sliced
    • 160g chopped shallots
    • 1 litre chicken stock
    • salt and pepper to taste
    • 1/2 teaspoon hot sauce or to taste

    Prep:15min  ›  Cook:1hr  ›  Extra time:8hr soaking  ›  Ready in:9hr15min 

    1. Place the haricot beans into a large container and cover with several inches of cool water; let stand 8 hours or overnight. Drain and rinse before using.
    2. Cook the soaked beans in a pressure cooker in 1 litre of water for 25 minutes. Use the natural release method to release pressure. Do not drain.
    3. Bring a separate pot of salted water to the boil. Add the kale and simmer until kale is bright green and tender, about 2 minutes. Drain in a colander and cool under cold running water. Set aside.
    4. Heat olive oil over medium heat in the soup pot. Brown the chorizo, about 5 minutes. Remove from the pot with a slotted spoon and set aside. Add shallots to pot and cook until soft, about 3 minutes. Pour in a splash of chicken stock and scrape up any browned bits of chorizo.
    5. Return the chorizo to the pot along with the beans and their cooking liquid. Stir in the chicken stock. Bring soup to the boil, reduce heat to low and simmer uncovered for 15 minutes. Add the kale and cook about 4 minutes longer. Season with salt, pepper and hot sauce to taste.

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    Reviews in English (62)


    I am generously giving this recipe 3 stars. I had to sub kielbasa, but I can't imagine the recommended sausage could really boost the flavor so significantly improve the flavor of this soup to the 5 stars that the others have suggested. After prepping the soup as the recipe stated I realized I couldn't serve it to my family "as is" (BLAND. BORING), so I scrambled to make adjustments last minute. Here's the 5 star revised version: I added a bay leaf and a 3 inch piece of the rind from some parmigiano-reggiano cheese (I saw this in another recipe -- it's awesome!) to the simmering soup. I also added 1/2 tsp. white pepper, 2 tsp. salt, and a couple good shakes of garlic powder. (In the future I would use fresh garlic sauteed with the shallots.) I don't see why in the original recipe the kale was blanched before the rest and feel like many of the beneficial nutrients were washed right down the drain. It seems to simply be a time-wasting extra step. If I make this again I will likely cook the kale right in the soup pot...not worrying about the green color that might result. I simmered the soup with these additions for about 45 minutes which allowed the soup to thicken up perfectly. Finally, to each serving I gave the option of a splash of cream...which I would HIGHLY recommend. There's the 5 stars I was hoping for.  -  19 Jan 2011  (Review from Allrecipes US | Canada)


    I loved this recipe. It was quite easy to make and was very tasty. I don't own a pressure cooker but used the package directions for the white beans and it turned out perfect. Thanks!!  -  08 Mar 2010  (Review from Allrecipes US | Canada)


    Sooooooo yummy! Linguica is hard to come by in the South, so I used turkey kielbasa instead (Trader J's). I used canned beans (with liquid) and added more chicken broth (3 cans).  -  03 Nov 2010  (Review from Allrecipes US | Canada)