Who else but a Portuguese ¬ chef from Fall River Massachusetts would you go to for a recipe like this?
The basic recipe is from Emeril but some additions have been made.
Note: You should be able to purchase the Essence at the market instead of making it.

2 tablespoons olive oil
3 Bay Leaves
1/4 teaspoon crushed red pepper flakes
1 cup sliced red onions
2 tablespoons minced garlic
1 1/2 lbs mild chorizo sausage
2 quarts beef stock
1 quart vegetable stock
4 cups kale, rinsed, stemmed and cut into 1-inch strips
1 pound diced New or Yukon potatoes
1/2 cup diced turnips (optional)
1/2 cup diced carrots
1 cup garbanzo beans ( chick peas )or red kidney beans
1 teaspoon Emeril Essence ( recipe follows)
freshly ground black pepper¬

In a large stock pot, heat the olive oil.
When the oil is hot, add the bay leaves, crushed red pepper flakes and onions.
Saute the mixture for 2 minutes. Add the garlic and cook for 2 minutes, stirring occasionally.¬
Add chorizo , stock and kale and bring the liquid to a boil.
Stir in the Essence and season with salt and pepper, to taste.
Reduce the heat to simmer.
Add the potatoes , carrots , turnip and garbanzo beans.
Cook for about 30 minutes until the potatoes , carrots and turnip are fork tender.
Serve the soup with crusty bread.


Paprika 2 1/2 tbsp
Salt 2 tbsp
Garlic Powder 2 tbsp
Black Pepper 1 tbsp
Onion Powder 1 tbsp
Cayenne Pepper 1 tbsp
Oregano dried 1 tbsp