Vegetable and Chorizo Soup

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I made this soup early last week. I don't have much to say about it, except that it was heartly, simply and satisfying. You can obviously replace any of the ingredients with other ones you might prefer better, but I like this combination of veggies and beans. And I had always wanted to use chorizo in a soup, and found it added a nice salty flavor here.

Vegetable and Chorizo Soup
Serves 4 to 6
1 can of garbanzo beans
1 can of cannellini beans
2 chorizo sausage links, casings removed
1 potato, diced into small cubes
1 yellow zucchini
1/2 onion, chopped fine
3 garlic cloves, minced
3 large kale leaves, chopped roughly
1 can of tomato sauce, 8 oz
1 carton of vegetable stock, 32 oz
1 tsp of tomato paste
Olive oil
Salt and pepper

1) Brown the chorizo in a small sauté pan, drain off the grease, and set aside.
2) In olive oil, sauté onion and garlic for several minutes, then add cubed potatoes, and sauté for another 5 minutes or so. Add tomato paste and stir.
3) Add zucchini and beans to the pot. Cook for a couple of minutes and add stock and tomato sauce. Bring to a boil and add kale and chorizo. Season with salt and pepper.
4) Simmer for about 20-30 minutes until potatoes and kale are soft.

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