Garbanzo Bean and Chorizo Soup

I had this for the first time at a friend’s house. She’s known for hosting spontaneous dinner parties of 8 to 10 people that are always perfect – fun, simple, welcoming and just the right amount of chaos. It’s the kind of house where you walk in and immediately feel welcome and at home.  

Our group is filled with dietary restrictions (gluten free and dairy no go’s), vegetarians who are occasionally pescatarians, dedicated meat eaters and kids ranging in age from 3 months to 8 years old. This soup satisfies all kinds of diners. Right up until you plop yogurt on top, it’s dairy free. Kid’s will happily eat it and the veggies hidden within. It’s gluten free (check your bouillon and Chorizo) and filling. And, most importantly, it’s quick to make! 

INGREDIENTS: 

• 2 tablespoons olive oil  
• 1 large yellow onion 
• 4-6 cloves garlic 
• ½ teaspoon ground coriander 
• ½ teaspoon Greek Seasoning 
• ½ teaspoon smoked sweet paprika
• ¼ teaspoon fennel seeds 
• ¼ teaspoon thyme  
• 1 bay leaf 
• 2 or 3 fresh Chorizo sausages 
• 1 28oz can diced tomatoes 
• 2 16oz cans garbanzo beans 
• 2 Tbsp balsamic vinegar 
• 4 cups water 
• 1 Tbsp chicken bouillon
• 1 bunch of dino or red kale    
• Greek Yogurt to Finish 

PREPARATION:

• Add olive oil to a heavy bottom soup pot and turn heat to medium. Peel, chop and add onion and garlic to the oil. Cook for 2-3 minutes over medium high heat, allowing the onions and garlic to brown slightly.

• Add thyme, fennel seed, ground coriander, Greek Seasoning, smoked sweet paprika and bay leaf to pot and reduce heat to low.  

• Cut Chorizo sausage into ½ rounds and brown in a heavy pan (we recommend a cast iron skillet) for 3-5 minutes.

• Add diced tomatoes, browned Chorizo sausage (with drippings), drained garbanzo beans, water, chicken bouillon and balsamic vinegar to soup. Stir to mix ingredients and increase heat to medium high. Cover the soup and let it come to a boil. 

• Reduce heat to medium low, leaving soup covered and cook for 15-20 minutes.  

• Pulse 2/3 of the soup in a blender. Two or three pulses will get the job done. The goal is to open the flavor and thicken the soup. Pour the blended soup into the remaining 1/3 of soup in the pot. Stir to combine.

• Chop kale into ½ inch strips and add to soup.

• Taste soup for final seasoning. It may need salt, pepper or a dash more acid. Feel free to add a bit more vinegar or if you have it, a squeeze of fresh lemon juice.

Once you’re happy with the final seasoning, it’s ready to serve! We recommend pairing the soup with a hearty bread and a dollop of yogurt.