Vegan Soyrizo Potato Kale Soup

9 oz soyrizo (I used Cacique soy chorizo, Ralphs/99 Cent Store/Dollar Tree)
1 onion, diced
3 cloves garlic, minced
3 tablespoons no salt tomato paste
1 tablespoon smoked paprika
3 tablespoons nutritional yeast
3 medium russet potatoes, peeled and cut into 1-inch pieces
8 cups water
6 tsp bouillon paste (try 5 tsp, I had better than bouillon no chicken but will try vegetable next time)
1 can no salt black beans, drained and rinsed
12 oz Pictsweet frozen cut leaf kale

Preheat a large soup pot over medium heat. Cook soyrizo and onion, stirring occasionally, until softened, about 8 minutes. Add garlic and cook, stirring frequently, 1 to 2 minutes.

Add tomato paste, smoked paprika, nutritional yeast, and stir to combine. Cook 1 to 2 minutes to heat the chorizo and allow flavors to mingle. Add potatoes and broth, and bring to a boil.

Add black beans and reduce heat to a simmer. Cook for about 15 minutes or until potatoes are fork tender. Stir in kale, remove from heat, and let sit for a few minutes.

Budget friendly: 

$1.25: Cacique soy chorizo (Ralphs)
$0.75: Onion (Ralphs)
$0.50: Garlic (Ralphs)
$1.19: Tomato paste (Ralphs)
In pantry: Smoked paprika
In pantry: Nutritional yeast
$1.50: 2 large Russet potato (Ralphs)
In pantry:  Bouillon paste/powder
$1.19: 1 can black beans (Ralphs)
$1.99: Kale (Ralphs)

$8.37 for 6 servings (not including pantry staples: smoked paprika, nutritional yeast, bouillon, water)
$1.39 per serving (not including pantry staples: smoked paprika, nutritional yeast, bouillon, water)

Altered from https://myquietkitchen.com/spicy-vegan-chorizo-potato-soup/