Sunday Soup! I promised.

I did promise to throw this easy recipe out there, so here it is!.  The title sounds devine, the array of ingredients sounds overwhelming, but it really is a simple soup.  The combination of light broth with hearty bites makes this a studio favorite, with most any kind of bread.  So bake some and make some;  ...this is true comfort food for wintry days!

Chorizo, kale and winter bean!

2 tbsp     olive oil
1/2 cup   bacon, chopped
1  medium onion finely diced
3 large   carrots roughly chopped
4  pork chorizo sausages sliced into 1 inch chunks (get the cured Spanish chorizo, not the raw Mexican type)
1/2 cup sherry (i used red wine :-)
1 tsp sweet paprika
1/2 tsp   smoked paprika
1 tbsp    tomato paste
fresh ground pepper
4 cups   chicken stock
1   28 oz  can of tomatoes, diced
16 oz can of navy beans, rinsed
1 bunch of kale (i used half the head, washed it, cut it into big bite sizes)
1/4 cup italian parsley roughly chopped

-In a large saucepan, heat oil and saute bacon until lightly browned. Remove from pot, set aside.
-Add chopped onion and saute until softened and golden brown. Remove and reserve.
-If needed, add more oil, add chorizo to pan and saute for 2-3 minutes until lightly browned. Remove from pan and reserve.
-Deglaze pan with sherry or red wine, gently removing brown bits from bottom of pan with wooden spoon. These are the tasty bits!
-return onion and bacon to pot.
-add chopped carrot and stir in both paprika's, pepper and tomato paste. Cook this for two minutes before adding canned tomatoes and chicken stock.
-Bring soup to a boil, then reduce to simmer and cook until carrots are just tender, about 15 minutes.
-Finally add the reserved chorizo and any accumulated juices to the pot, along with parsley, navy beans and chopped kale.
-gently simmer for another 10 minutes to heat through.
-EAT!

We kept it in the pot in fridge all week and kept heating it up. Was delish!!

with some Cuban bread for dippin'