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Reduced Sodium Garbanzo Beans, Kale and Chorizo Soup

This savory soup, created by Sarah-Jane Bedwell, RD, blends flavorful Bush's® Reduced Sodium Garbanzo Beans with kale and Mexican-style chorizo. With a prep time of only 5 minutes, it’s a quick and easy recipe your family will love.

  • Prep Time

    5 Mins

  • Cook Time

    25 Mins

  • Serves

    4

Garbanzo, Kale and Chorizo soup in a blue bowl with a side of croutons and crushed red pepper seasoning.

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Ingredients

Serves: 4

  • 2 cans (15 oz) Bush's® Reduced Sodium Garbanzo Beans, rinsed and drained
  • 3 oz Mexican-style pork chorizo
  • 1 cup onion, chopped
  • ½ cup red bell pepper, chopped
  • 3 cloves garlic, peeled and minced
  • 4 cups reduced sodium chicken broth
  • 4 cups kale, chopped
  • ½ tsp ground black pepper

Optional Toppings

Freshly grated Parmesan cheese, nonfat Greek yogurt, crusty bread

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Cooking Instructions

  1. 1
    BROWN

    Spray large pan with non-stick cooking spray and place over medium-high heat. Cook chorizo, breaking up with spoon and stirring while cooking, until cooked through and no longer pink, about 4-5 minutes.

    • Chorizo

  2. 2
    SAUTE

    Add onion, bell pepper and garlic and sauté for 3-5 minutes or until tender, stirring constantly. Be careful not to let garlic burn. Set aside.

    • Onion

    • Bell pepper

    • Garlic

  3. 3
    HEAT

    Meanwhile, heat broth over medium heat in large pot until warm.

    • Broth

  4. 4
    COMBINE

    Add chorizo, veggie mixture and beans to pot with broth and bring to boil.

    • 2 cans of beans

    • Broth

  5. 5
    SIMMER

    Reduce heat to low and simmer for 10 minutes or until beans are tender.

    • 6
      MASH

      Partially mash beans with potato masher.

      • 7
        ADD

        Stir in kale and pepper and continue to cook over medium heat for 5 minutes, or until warmed through.

        • Kale

        • Pepper

      • 8
        SERVE

        Serve warm with desired optional toppings.

        • Optional Toppings

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