Kale Potato Bean Chorizo Soup Canning Recipe
Warm, hearty, and packed with bold flavors, this Kale Potato Bean Chorizo Soup Canning Recipe is the perfect addition to your pantry meal rotation. A medley of tender russet potatoes, earthy cannellini beans, smoky chorizo, and nutrient-rich kale comes together in a rich, seasoned broth infused with smoked paprika, garlic, and a touch of vinegar for brightness. Designed for home canning, this recipe walks you through safe preservation techniques, ensuring you can enjoy this comforting soup year-round. Whether you’re stocking your shelves or craving a quick, homemade dinner, this satisfying soup offers convenience without sacrificing flavor. Keywords: kale soup canning recipe, potato and chorizo soup, hearty bean soup, home canning recipes.
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Ingredients
- 12 oz Chorizo sausage (smoked or fully cooked)
- 1 large Yellow onion
- 4 cloves Garlic
- 3 medium Russet potatoes
- 4 cups Kale (chopped, stems removed)
- 2 cups Cannellini beans (cooked or canned, drained and rinsed)
- 8 cups Chicken broth or stock
- 2 cups Water
- 2 tbsp Olive oil
- 1 tsp Smoked paprika
- 1 tsp Dried oregano
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Red pepper flakes (optional)
- 3 tbsp White vinegar
Directions
Step 1
Prepare your canning materials: sterilize jars, lids, and bands according to safe canning practices. Keep them hot until ready to use.
Step 2
In a large pot, heat olive oil over medium heat. Add the chorizo and cook until lightly browned, about 5 minutes. Remove with a slotted spoon and set aside.
Step 3
In the same pot, add the chopped onion and sauté for 5 minutes, stirring occasionally, until softened. Add minced garlic and cook for 1 additional minute until fragrant.
Step 4
Peel and dice the potatoes into evenly sized cubes (around 1/2 inch). Add them to the pot along with the chicken broth, water, smoked paprika, dried oregano, salt, and black pepper. If you'd like extra heat, add the optional red pepper flakes.
Step 5
Bring the mixture to a boil, then reduce heat to a simmer. Cook for 15 minutes, or until potatoes are just tender.
Step 6
Add the chopped kale, cannellini beans, and the cooked chorizo to the pot. Stir gently and simmer for an additional 5 minutes.
Step 7
Stir in the white vinegar, taste, and adjust seasoning as needed.
Step 8
Using a ladle, carefully fill hot, sterilized jars with the soup, leaving 1-inch headspace at the top of each jar. Ensure an even distribution of solids and liquid in each jar.
Step 9
Wipe the rims of the jars with a clean, damp cloth. Place the sterilized lids on top, then screw on the bands until just fingertip-tight.
Step 10
Process the jars in a pressure canner at 10 pounds of pressure for 75 minutes for pints or 90 minutes for quarts (adjust for altitude if necessary). Follow the manufacturer's directions for your specific pressure canner.
Step 11
After the processing time is complete, allow the pressure canner to cool naturally before carefully removing the jars. Let the jars cool on a towel-lined surface for 12-24 hours. Check the seals, label, and store in a cool, dark place.
Nutrition Facts
| Serving size | (4172.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2826.0 |
| Total Fat 159.5g | 0% |
| Saturated Fat 53.7g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 204.1mg | 0% |
| Sodium 15200.4mg | 0% |
| Total Carbohydrate 237.8g | 0% |
| Dietary Fiber 42.5g | 0% |
| Total Sugars 21.2g | |
| Protein 124.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1004.9mg | 0% |
| Iron 26.9mg | 0% |
| Potassium 7300.7mg | 0% |
Source of Calories