I love a good chunky soup. The Chorizo sausages I added from ''Neat Meat'' at The Landing in Remarkables Park were really nice. No food colouring added in these sausages.
Cannelloni beans - buy dried, soak overnight, drain the next day and cover well with water and simmer until tender - about 50 minutes. Store left overs in the freezer. Of course you can buy canned.
Nutrition in these beans - they are loaded with protein, vitamins, omega fatty acid 3 and 6, and minerals
Chunky Bean, Kale and Chorizo Soup Recipe
4 carrots chopped into small cubes
2 onions chopped
3 cloves garlic
6 cups beef stock - I used 4 cups beef stock and 2 cups vegetable stock - if this is not home made buy low salt, stock.
2 bunches of kale - I picked these from my garden they were baby leaves
Celery sticks - I picked these from my garden, they were very young and I used the leaves as well
5 chorizo sausages - without any food colouring added
1 tsp dried rosemary
1 tsp dried oregano
400 gr cooked cannelloni beans - see above on how to prepare and cook.
Coconut oil
Method
1 - Heat stock in a large pot.
2 - Fry in a fry pan the chorizo sausages until brown and cooked. Remove and cut each one into 4 and clean the pan.
3 - Reheat the fry pan and add oil, melt and add onion and carrot. Cook on medium until soft.
4 - Add to the fry pan garlic and dried herbs, cook for a few minutes.
5 - Place the kale and celery into the stock and cook with the lid on until tender.
6 - Add the onion mix, the cannelloni beans and chorizo sausages. Bring up to the boil and serve.
Place your stock in a large pot.
Chop your onions, garlic, carrots, kale and celery.
Fry the chorizo sausages.
Fry until soft the onions and carrots. Then add the herbs and garlic.
Place the greens in the hot stock and cook them.
Add the beans and chorizo sausages, stir and bring to the boil.
