HEARTY WINTER SOUP WITH CHORIZO

Ingredients

• 1 tbsp canola oil
• 2 cups diced cooked chorizo sausage
• 1 cup chopped onion
• 3 cloves garlic, finely chopped
• 1/2 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 cup chopped carrot
• 1/2 cup chopped celery
• 6 cups coarsely chopped kale
• 4 cups chicken broth
• 1 can (28 oz/796 mL) diced tomatoes
• 1 can (19 oz/540 mL) chickpeas, rinsed and drained
• 2 cups water
• 1/2 cup pearl barley
• 1/2 tsp freshly ground pepper
• 1/4 tsp salt

Directions

1. Heat oil in a Dutch oven over medium heat. Add sausage and cook, stirring frequently, until browned, about 5 minutes. Transfer sausage to a paper towel-lined plate.
2. Drain off all but 1 tbsp fat from pan. Add onion and sauté until softened, about 5 minutes. Add garlic, chili powder and cumin; cook, stirring, for 1 minute. Add carrot and celery; cook, stirring frequently, for 5 minutes. Return sausage to pan. Stir in remaining ingredients. Bring to a boil.
3. Reduce heat and simmer, covered, stirring occasionally, until barley is tender, about 35 - 40 minutes.