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Up close look of a bowl of vegetable soup made with chorizo and white beans.

Gluten-free Vegetable Soup with Chorizo

Sara Vaughn
This gluten-free vegetable soup is far from boring with its rich flavor from a combination of hearty vegetables, spicy chorizo, and a splash of coconut milk to bring it all together.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Soup
Cuisine American
Servings 8
Calories 422 kcal


  • 1 Pound Raw Gluten-free Chorizo
  • 1 Medium Yellow Onion Diced.
  • 2 Cups Mushrooms Sliced.
  • 2 Cups Carrots Sliced.
  • 1 ½ Cups Roasted Red Bell Peppers Sliced.
  • 1 Large Head of Kale Chopped.
  • 4 Cups Chicken Stock
  • 1 ½ Cups Whole Fat Coconut Milk See notes for substitutions.
  • 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 Optional for extra heat.


  • 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.
  • Serve warm!


Ingredient notes and substitutions.
  • Chorizo. - You can use whatever kind of chorizo you like. Chorizo comes in many different forms, and it often comes in casings if you are buying it at the store. If you want, you can slice them and leave them in the casings. I tend to split them open and then brown the meat and discard the casings. Make sure you are using a gluten-free chorizo. I use Cacique brand pork chorizo, which is labeled gluten-free. If you want, you can also substitute the chorizo for an andouille type of sausage instead.
  • Roasted red peppers. - I love buying these already made. I buy the Mezzetta brand roasted red peppers, which are gluten-free. I find they have really good flavor. If you want to make your own roasted red peppers, you can.
  • Kale. - I use fresh kale for this gluten-free vegetable soup. It does not matter if you decide to use fresh or frozen, though if frozen is your preference. If you do not like kale, you can easily substitute your favorite greens instead. Some good substitutions are collard greens, bok choy, mustard greens, cabbage, and even spinach.
  • Chicken stock. - You can use fresh or store-bought chicken stock or even chicken broth if you prefer. Just make sure you are using a gluten-free chicken stock since not all brands are gluten-free.
  • Coconut milk. - I use full-fat canned coconut milk for this soup. The coconut milk helps to calm down the spice in the chorizo, and it also adds a nice creaminess to the broth without being overly heavy. Using coconut milk in this gluten-free soup also keeps this a dairy-free soup as well. If you don't like or can't have coconut milk, you can use equal parts of your favorite milk instead. If you want to use dairy, I suggest using half and half instead of milk.
  • White kidney beans. - The white kidney beans add texture as well as more protein to this gluten-free vegetable soup.
Keyword gluten free soup, gluten free vegetable soup, kale and chorizo soup