Vegetarian Portuguese Kale Soup

• 1 tablespoon olive oil
• 1 tablespoon finely chopped garlic
• 1/2 cup diced onion
• 1/2 diced turnip
• 1/2 cup diced carrot
• 1 bunch kale, stemmed and roughly chopped
• 6 ounces soy chorizo, chopped (vegetarian chorizo)
• 3 bay leaves
• 3 tablespoons chopped fresh parsley leaves
• 2 tablespoons chopped fresh thyme leaves
• 6 cups vegetable stock
• 1 cup kidney bean
• 3/4 cup diced tomato (6 ounces)
• 10 ounces diced potatoes (about 2 medium)

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!

olive oil, garlic, onion, carrot, kale, soy chorizo, bay leaves, parsley, thyme, vegetable stock, kidney bean, tomato, potatoes

Taken from www.food.com/recipe/vegetarian-portuguese-kale-soup-149098 (may not work)