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Collard Green Soup with Spanish Chorizo & Potatoes

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  • Prep 45 min
  • Total 1 hr 35 min
  • Ingredients 20
  • Servings 6
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Collard greens are a popular side dish prepared in many southern states here in the United States. They are very versatile and can be added to many dishes, such as salads, casseroles and soups. When adding the collards to my soup recipes, I like to sauté them separately with onions and lots of garlic to really infuse tasty aromatic flavors. The smoky Spanish chorizo and potatoes pair well with the collard greens and make a hearty soup.
by Sonia Mendez Garcia
Updated Sep 24, 2015
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Ingredients

  • 6 tablespoons olive oil
  • 1 cup sweet onions, diced
  • 3 cloves garlic, minced
  • 1 teaspoon crushed red pepper flakes
  • 4 cups russet potatoes, peeled (optional) and diced
  • 1/2 cup red bell pepper, diced
  • 1/2 cup green bell pepper, diced
  • 1 small chayote squash, diced (about 1 cup), remove pit
  • 1/2 lb. (about 6 cups) collard greens, washed, stems removed and sliced into thin ribbons
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon brown sugar
  • 2 tablespoons Worcestershire sauce
  • 8 1/2 cups chicken broth
  • 1 1/2 cups Spanish chorizo, sliced
  • 1 chipotle in adobo, minced
  • 1 teaspoon smoked paprika
  • 2 tablespoons red wine vinegar
  • Juice of 1 lemon
  • 1/2 lb. smoked ham hock

Directions

  • 1
    To start, you will need a large skillet and a Dutch oven pot. Add 3 tablespoons of olive oil to each one and preheat both to medium heat for 2 minutes.
  • 2
    Add the onions, garlic and crushed red pepper flakes to the skillet, and cook for 3 to 5 minutes, stirring often.
  • 3
    At the same time, in the large pot, add the potatoes, red bell pepper, green bell pepper and chayotes. Season lightly with salt and pepper and cook for 8 to 10 minutes.
  • 4
    To the skillet with onions, add the collard greens, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1 tablespoon brown sugar, 2 tablespoons Worcestershire sauce, and 1/2 cup chicken broth. Use tongs to combine, cover and cook for 20 minutes.
  • 5
    To the potatoes, add the chorizo and cook for 2 minutes. Add the 8 cups of chicken broth, chipotle, 1 teaspoon smoked paprika, 2 tablespoons red wine vinegar, juice of 1 lemon and smoked ham hock. Bring to a boil, reduce heat and cook for 10 minutes.
  • 6
    Add the collard green mixture to soup pot, stir well to combine and season to taste with remaining salt and pepper. Cover and continue cooking for another 30 to 40 minutes.
  • 7
    Let soup rest for 10 minutes before serving. Serve with your favorite toasted bread or cornbread.

Expert Tips

  • tip 1
    When cooking fresh greens such as collard greens, kale or spinach, it’s best to add more because they wilt down to 1/4 of the size once cooked.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Collard greens are a popular side dish prepared in many southern states here in the United States. They are very versatile and can be added to many dishes, such as salads, casseroles and soups. When adding the collards to my soup recipes, I like to sauté them separately with onions and lots of garlic to really infuse tasty aromatic flavors. The smoky Spanish chorizo and potatoes pair well with the collard greens and make a hearty soup.
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