So according to the National Weather Service, Colorado is supposed to have a pretty mild November. Even if it is going to be mild, I’m going to continue to make some Autumn favorites. The nights are still cool enough anyway. This is a very, very easy soup to make but it’s brilliantly flavorful and satisfying! I adore kale and for me, that’s the key ingredient that makes this soup. Seeing as I didn’t have any chorizo, I used some kielbasa sausage from Larga Vista Ranch, of course. I also love making caldo verde with beans. This is a foolproof soup!

1 large onion, diced
1/4 cup extra virgin olive oil
3 garlic cloves, smashed
1-2 chorizo sausage (or kielbasa), cut into 1/2 inch pieces
3 medium potatoes, peeled and diced
3 dried Thai chiles (the traditional chiles used are piri-piri)
2 tablespoons umeboshi vinegar
5 cups homemade vegetable broth (but you can use chicken broth or water)
1 pound kale, julienned (remember to remove the stems and center ribs)
Salt and pepper to taste

1. In a large pot cook the kielbasa until they are browned. Use a slotted spoon to transfer to a bowl and set aside.
2. Add olive oil and cook the onion until it’s translucent, stirring often, then add the garlic, some salt & pepper, and the chiles and cook until fragrant.
4. Add the potatoes, cover everything with broth (or water), bring to a boil and lower the heat, cover the pot and let it simmer for about 15 minutes.
5. Add the kale, and bring everything back to a boil. Turn down the heat and cover, simmering until the kale is tender.
6. Add the kielbasa and umeboshi vinegar, stir and heat through. Adjust the seasonings and serve hot!