Heartwarming Christmas soup

Ingredients

• 400 g Chorizo sausage, beef, cut in slices
• 400 g Kidney beans, soaked overnight
• 400 g New potatoes, diced
• 250 g Fresh kale, roughly chopped
• 420 ml Homemade chicken stock
• 1 3/4 tbsp Red wine vinegar
• 8 clove Garlic, minced
• 1 tsp Black pepper, ground

Method

1. Set a dutch oven at medium-low heat and cook the chorizo for around 15 minutes. The chorizo should be well browned and render its fat. Remove the chorizo from the dutch oven and set aside.
2. Add the garlic to cook in the fat from the chorizo for 2 minutes as you stir frequently so the garlic doesn’t burn. Stir in the beans followed by the chicken broth. Cover and cook for 45 minutes then add the potatoes. Cook for 15 more minutes.
3. Now, add the kale and cook until it just becomes tender but do not overcook. Stir in the vinegar and pepper.
4. Serve the chorizo in 4 bowls and scoop the soup on the chorizo.
5. Enjoy!