Tuesday, February 12, 2013

Southwestern Chorizo and Kale Soup

Tis the season for soup!
My philosophy on diet/foods is that there is a diet lifestyle that works for you! You may be gluten-free, low carb, vegetarian, vegan, or have specific food allergies or intolerances. If you find a lifestyle that you like to follow and feel good on, then go for it! We are all individuals. Creating a one-size-fits-all diet simply does not work. That being said, all of my recipes can be adjusted to fit your individual needs. If you are having trouble with this, please shoot me an email and I would be happy to help!

Hearty soups are a great dinner and make nice leftovers for the next day (often tasting better the second day around!) This is a gluten-free recipe, making it a great choice for my gluten-free followers! Omit the half and half if vegan, but if not, it adds a subtle creaminess that I really enjoyed.

Broth based soups, compared to cream based soups, tend to be low in fat, calories, and can be packed with vegetables. Add a protein (meat, tofu, or beans) and you have a meal. Beans add extra fiber, which help you feel full (and are good for blood sugar and cholesterol) so feel free to add them to soups with meat as well! A salad or your favorite steamed vegetable is a great way to add nutrition while still falling within your calorie range.

Southwestern Chorizo and Kale Soup
Serves 12

Ingredients:
1 link chorizo sausage, thinly sliced
1 tsp olive oil
1 onion, chopped
1-1/2 Tbsp minced garlic
2 large carrots, peeled and sliced
2 stalks of celery, sliced
1 red pepper, 1/2" cubes
1 jalepeno, diced
2 small cans of white beans
8 small red potatoes, quartered*
8 cups of low-sodium vegetable or chicken broth
1 tsp chili powder
1/4 cup half and half
3 cups kale, ribs removed, chopped
shredded cheddar cheese for topping (optional)

Or 1-2 white potatoes, thinly sliced

Directions:
1. Heat the sausage in a large dutch oven or saucepot over medium heat until browned, stirring as needed. Remove from heat and set aside.
2. Heat oil in the same pot over medium heat. Add onion, garlic, carrots, and celery and cook until softened (5-7 minutes). Add red pepper, jalepenos, potatoes, beans, broth, and chili powder. Cover and simmer for 45 minutes.
3. Add half and half and kale, stir until combined, and cook for 3 minutes.
4. Serve hot, top with cheddar cheese if desired.

Nutrition facts: 1.5 cups of soup with 2 Tbsp shredded cheddar
300 calories, 14 g protein, 38 g protein, 10 g fat (5 g saturated), 39 g carbohydrates, 7 g fiber, 350 mg sodium





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