Ingredients

 

• 2 tablespoons olive oil (divided)

• 1 lb. dried white beans (kidney or navy soaked overnight)

• 1 lb. chorizo (sliced on the bias 1/4" thick)

• 1 large onion (finely chopped)

• 3 garlic cloves (finely minced)

• 1 large sweet potato or yam (1/2" dice)

• 1 cup tomato sauce (Pomi works well)

• 2 quarts of chicken stock

• 2 teaspoons chicken soup base (Penzey's or your choice)

• 2 Bay leaves

• 2 tablespoons red wine vinegar

• 6 cups kale with stems removed roughly chopped    

 

1. Heat 1 tbl. olive oil in 6 quart stock pot. Add the chorizo and stir until browned, about 5 minutes. With a slotted spoon remove chorizo and put aside. 2. Add remainder of olive oil then add the onion, cook until translucent. Add garlic and cook for 30 seconds. Add the beans, tomato sauce, bay leaves, chicken stock and soup base. Bring to a boil, then simmer for 1 hour.

3. Add the sweet potato cook for 20 minutes.

4. Add the chorizo and kale cook for additional 1/2 hour or until the beans and sweet potato are tender.