Ingredients

• 2 tablespoons Olive Oil
• 1 teaspoon Celtic Sea Salt
• 1 Kombu (1-2
• 1 Onion, White, Large
• 3 Carrots, Large
• 1 Kale, bunch
• 1 Soy Chorizo/Package
• 1 quart water

Directions

1. Preheat stock pot.
2. Cut carrots on diagonal
3. Rough Chop Onions
4. Peel kale from spines, tear or chop into smaller pieces, wash and drain
5. Open package of soy Chorizo
6. When your pan is hot, add 1-2 TBSP of olive oil and the Soy Chorizo. Cook until lightly brown. FYI: Be sure to remove soy chorizo from all plastic packaging.
7. Once the soy Chorizo is lightly brown, leave it in the pan and add carrots, onions, and Celtic Sea Salt (amount to use is up to you). Place lid on pot and sweat the veggies until liquid forms at the bottom of the pan.
8. Once you have allowed the carrots and onion to sweat (leaving chorizo in pan), add kombu, kale and as much or little water as you would like. I ususally fill my stock pot becauseI like a lot of soup for the week. Place the lid slightly askew on the pan and allow soup to simmer.
9. Be sure to taste before serving. And serve with toasted country French Bread or Ezekiel Bread.
10. Variation: Sometimes I will add chopped new potatoes.
11. BTW, the Soy Chorizo has a spicy flavor to it so I did not see the need to add any crushed red pepper; however, before serving I garnished it with black Pepper and Soy Parm Cheese