NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|Olive oil||15 mL||1 tbsp|
|Chorizo sausage, cut into bite-sized piecest||340 g||12 oz|
|Garlic, mincedt||3 cloves||3 cloves|
|White kidney beans, canned, drained, rinsedt||540 mL||19 oz|
|Red potatoes, unpeeled, roughly dicedt||3||3|
|Italian seasoning||5 mL||1 tsp|
Campbell’s® Classic Cream Concentrate Soup base
|Water||750 mL||3 cups|
|Swiss chard||1 bunch||1 bunch|
|1. Add oil to stockpot and heat to medium-high heat. Add cut chorizo to stockpot and saute for a few minutes, stirring occasionally.|
|2. Add garlic, kidney beans, onion, potatoes, Italian seasoning, Campbell’s Classic Cream Concentrate Soup base and water. Stir well.
3. Increase heat to high and once it starts to boil, reduce to medium heat. Cook for 10-15 minutes or until potatoes are tender.
|4. Meanwhile, remove Swiss chard leaves from the stems and tear into bite-size pieces. Add Swiss chard and cook for an additional 10 minutes. Add pepper to taste.|