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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Portuguese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large stock pot, heat the olive oil over medium-high heat. Add the garlic, onions, turnips and carrots and cook for 5 minutes. Add the kale, chorizo, bay leaves, parsley and thyme and mix well. Add the veg. stock, beans and tomatoes. Bring the soup to a boil, and then reduce the heat to low and simmer for 30 to 40 minutes. | 2. Meanwhile, in a medium saucepan, bring the salted water to a boil and add the diced potatoes. Cook until tender, about 10 minutes. Drain the potatoes and add them to the soup. | 3. Remove the bay leaves and serve hot. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
garlic	1	tablespoon	chopped	12.665	2.8101	0.5406	0.0425
onion	1/2	cup	diced	32.0	7.472	0.88	0.08
turnip	1/2		diced	8.54	1.9611	0.2745	0.0305
carrot	1/2	cup	diced	26.24	6.1312	0.5952	0.1536
kale	1	bunch	stemmed chopped	-	-	-	-
soy chorizo	6	ounces	chopped	151.3	0.0	33.66	0.85
bay leaf	3			-	-	-	-
parsley leaf	3	tablespoons	chopped	151.3	0.0	33.66	0.85
thyme leaf	2	tablespoons	chopped	151.3	0.0	33.66	0.85
vegetable stock	6	cups		66.3	12.3318	3.1824	0.9282
kidney bean	1	cup		53.36	7.544	7.728	0.92
tomato	3/4	cup	diced	20.115	4.3471	0.9834	0.2235
potato	10	ounces	diced	218.2911	49.5833	5.8116	0.2551

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.