Chorizo, White Bean, and Potato Soup

• Gluten free

• Meat

  • 10 oz Chorizo sausage

• Produce

  • 3 cloves Garlic
  • 1 (19 fluid ounce can Kidney beans, white
  • 1/2 Onion
  • 3 Red potatoes
  • 1 bunch Swiss chard

• Canned Goods

  • 30 1/3 oz Vegetable broth

• Baking & Spices

  • 6 dashes Italian seasoning
  • 1 Salt & pepper

• Dairy

  • 1 pint Whipping cream

• Liquids

  • 4 cups Water

Found on saltandlavender.com

Description

Ingredients

• 10 ounces chorizo sausage
• 30.4 ounces vegetable broth (one Campbells carton)
• 4 cups water
• 3 cloves garlic, minced
• 1 (19 fluid ounce) can white kidney beans, drained and rinsed
• 1/2 onion, chopped
• 3 unpeeled red potatoes, roughly diced
• 6 dashes Italian seasoning
• 1 bunch Swiss chard
• 1 pint whipping cream
• Salt & pepper, to taste

Directions

• Cut chorizo into bite-size pieces and add to a pot on medium-high heat. Fry for a few minutes, stirring occasionally.
• Prepare onions, potatoes, garlic, and beans.
• Add vegetable broth, water, minced garlic, kidney beans, onion, potatoes, and Italian seasoning into the pot. Increase heat to high and once it starts to boil, reduce to medium heat. Cook for 10-15 minutes or until potatoes are tender.
• Meanwhile, remove Swiss chard leaves from the stems and tear into bite-size pieces.
• Add cream and Swiss chard and cook for an additional 10 minutes. Add salt and pepper to taste.