In a large pot over medium heat, add the chorizo and cook until it is done.
1 Pound Raw Gluten-free Chorizo
Roughly chop all the vegetables.
1 Medium Yellow Onion, 2 Cups Mushrooms, 2 Cups Carrots, 1 Large Head of Kale, 1 ½ Cups Roasted Red Bell Peppers
Add the onions and mushrooms to the chorizo and let them cook until they start to soften.
1 Medium Yellow Onion, 2 Cups Mushrooms
Next, add the carrots, roasted peppers, chicken stock, coconut milk, beans, and spices to the pot.
2 Cups Carrots, 1 ½ Cups Roasted Red Bell Peppers, 4 Cups Chicken Stock, 1 ½ Cups Whole Fat Coconut Milk, 1 15 OZ Can White Kidney Beans, 2 Teaspoons Salt, 1 ½ Teaspoons Pepper, 1 ½ Teaspoons Garlic Poder, 1 Teaspoon Paprika, ½ Teaspoon Red Pepper Flakes
Bring the mixture to a low boil over medium-high heat. Reduce the heat to low and simmer for about 10-15 minutes until the vegetables are cooked.
Stir in the reserved kale, cover the soup and let it continue to simmer for about 5 more minutes or until the kale softens to the desired consistency.