Reduced Sodium Garbanzo Beans, Kale and Chorizo Soup
Bush’s<sup>®</sup> Reduced Sodium Garbanzo Beans, Kale and Chorizo Soup

Bush’s® 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.
Looking for your Recipe Box?

Recipe Details

  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Servings: 4


  • 2 cans (15 oz) BUSH'S® Reduced Sodium Garbanzo Beans, rinsed and drained
  • 3 ounces Mexican-style pork chorizo
  • 1 cup onion, chopped
  • ½ cup red bell pepper, chopped
  • 3 each cloves garlic, peeled and minced
  • 4 cups reduced sodium chicken broth
  • 4 cups kale, chopped
  • ½ teaspoon ground black pepper
  • Optional Toppings:
  • Freshly grated Parmesan cheese, nonfat Greek yogurt, crusty bread


  1. 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.
  2. 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.
  3. Meanwhile, heat broth over medium heat in large pot until warm.
  4. Add chorizo, veggie mixture and BUSH’S® Reduced Sodium Garbanzo Beans to pot with broth and bring to boil. Reduce heat to low and simmer for 10 minutes or until beans are tender.
  5. Partially mash beans with potato masher.
  6. Stir in kale and pepper and continue to cook over medium heat for 5 minutes, or until warmed through.
  7. Serve warm with desired optional toppings.