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Slow Cooker Chorizo Kale Soup
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Slow Cooker Chorizo Kale Soup

This hearty soup will spice up even the coldest of days. Effortlessly made in the slow cooker!
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 7 hours
Total Time 7 hours 10 minutes
Servings 8 -9 cups soup
Calories 472kcal
Author Toni Dash

Ingredients

  • 1 pound ground Chorizo
  • 2 large Shallots , peeled and cut into slices
  • 2 medium Carrots , peeled and chopped
  • 1 large Celery Stalks , washed, trimmed and chopped
  • 2 Ham Bones or Ham Hocks
  • 1 15- ounce can Hominy
  • 4 cups Curly Kale , chopped into large pieces
  • 1 15- ounce can Petit Diced Tomatoes , undrained
  • 6 cups Low Sodium Chicken Broth

Instructions

  • In a large non-stick skillet, cook the chorizo over medium-high heat, breaking into small pieces as it cooks. Drain any excess fat.
  • In a large slow cooker (7 quart) add the shallots, carrots and celery to the bottom of the insert. Layer on the bones and chorizo, followed by the remaining ingredients. Cook on LOW for 6-7 hours, stirring occasionally to submerge the kale in the liquid. Any excess fat from the chorizo may be skimmed before serving.

Nutrition

Calories: 472kcal | Carbohydrates: 19g | Protein: 29g | Fat: 31g | Saturated Fat: 11g | Cholesterol: 85mg | Sodium: 1139mg | Potassium: 856mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5985IU | Vitamin C: 47mg | Calcium: 101mg | Iron: 3.3mg