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Recipe: Garbanzo Bean, Chorizo, and Kale Soup

Although it is still just the beginning of September, there is already a chill in the air that hints of fall's coming. With the change of seasons comes football-filled weekends, colorful leaves falling in the breeze, and cravigns for soul-warming meals like soups, chilis, and casseroles. Personally, I not only love soups because they take the autumn chill off my bones, but also because they are a complete meal that comes together in one pot in a flash. In this Garbanzo Bean, Chorizo, and Kale Soup that I created for my client, Bush's Beans, I combine protein-packed beans with nutrient-rich, super food, kale, and flavorful chorizo, a Mexican-style sausage. This trio fills me up, delights my tastebuds, and comes together in a flash. Try the recipe for yourself and see if it becomes one of your Fall favorites as well!

Garbanzo Bean, Chorizo, and Kale Soup:


3 ounces Mexican-style chorizo pork sausage

1 cup chopped yellow onion

1/2 cup chopped red bell pepper

3 garlic cloves, minced

3 cups lower-sodium chicken broth

2 (15 ounce) cans Bush's Reduced-Sodium Garbanzo Beans, rinsed and drained

4 cups chopped kale

1/2 teaspoon ground black pepper

Optional toppings: Freshly grated parmesan cheese, nonfat plain Greek yogurt, crusty bread


Spray a large pan with nonstick cooking spray and place over medium-high heat. Cook the chorizo, breaking up with a spoon and stirring as you cook, until cooked through and no longer pink, 4-5 minutes. Add onion, bell pepper, and garlic, and saute for 3-5 minutes, or until tender, stirring constantly, being careful not to let the garlic burn. Meanwhile, heat broth over medium heat in a large pot until warm. Add chorizo and veggie mixture and beans into the pot with the broth and bring to a boil. Partially mash the beans with a potato masher. Stir in the kale and pepper and continue to cook over medium heat for 5-6 minutes, or until warmed through. Enjoy with desired optional toppings. Makes 4 servings.