Chorizo Soup with Kale and Sweet Potatoes

1 1/2 pounds Chorizo sausage
1/2 cup olive oil
1 1/3 pints onion -- chopped
3 tbsp. garlic -- minced
2 each bay leaf
4 each sweet potato -- peeled and cut in eighths
1 head kale -- washed & chopped
1 quart Italian plum tomatoes -- drained
2 quarts chicken stock
1 tbsp. thyme -- fresh
1 tsp. crushed red pepper
to taste salt and pepper

Preheat oven to 350 degrees. Roast Chorizo until it has some color. About 5 minutes per side.

In a large pot, heat the olive oil over medium heat. Add the onions and saute until they are translucent, about 5-7 minutes. Add the garlic and bay leaves, and cook an additional 2 minutes.

Add the sweet potatoes, kale, tomatoes, chicken stock, thyme and red pepper flakes, salt and pepper to taste. Bring soup to a boil, and use a ladle to skim off any foamy substance or grease that comes to the surface. Reduce the heat and simmer for 30 minutes.

Cut the Chorizo into bite-size pieces, add them to the soup, and serve.

Serving Size: 8