1 (14 1/2 oz.) can petite cut diced tomatoes, undrained
2 cloves garlic, minced
1 bay leaf
1 large potato, peeled and diced
1 large turnip, peeled and diced
8 oz. chorizo sausage, diced or crumbled, cooked and drained
2 chopped fresh kale
RINSE beans; place in large bowl. Fill bowl with water. Cover and soak beans overnight. Drain.
COOK bacon in Dutch oven over medium heat until crisp. Remove from pot with slotted spoon; drain on paper towels. Add oil to bacon drippings; heat over medium heat. Add onion and green pepper; saute until tender, about 8 minutes. Add chicken broth, water, tomatoes, garlic, bay leaf, drained beans and reserved bacon. Bring to a boil. Reduce heat to low and simmer, uncovered, 1 hour.
ADD potato, turnip and cooked sausage; simmer 45 minutes. Stir in kale. Simmer 15 minutes. Remove bay leaf before serving.
(1 cup, 1/16 of recipe)
Calories from Fat80g
Total Fat 9g
Saturated Fat 3g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 18g
Dietary Fiber 4g
Vitamin A 0%
Vitamin C 0%
Vitamin D 0%
*Percent Daily Values are based on a 2,000 calorie diet