Recipe by ASHLEY_S
"As long as you have the right kind of chourico, you cannot mess up this filling, slightly spicy soup. It's perfect for an autumn or winter meal, and can easily be adapted for vegans by using soyrizo (see note) instead of chourico. You can also use other vegetables, such as butternut squash or kale. I like to use organic spinach and vegetable broth when they are available."
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Portuguese chourico, diced
red onion, diced
1 (15 ounce) can
garbanzo beans, with liquid
1 (14.5 ounce) can
sweet potato, peeled and diced
dried thyme leaves
salt and ground black pepper
This is so simple yet flavorful. Chourico is the same as hard chorizo, which is what I used. I subbed chicken stock for the vegetable and baby kale instead of spinach. I will use sweet onion the next time I make this because I didn't care for the look of the red onion but that has no bearing on the taste. Thanks, Ashley! This is a winner.
I loved this! I doubled the recipe and added extra sausage. I could not find dried Chorico sausage so I used Andouille. Yum!
This was really great and hearty! This had a lovely balance of sweet and spicy. It seems very healthy too! I did make some changes though. I used chicken chorizo, black beans instead of garbanzo, and zuccini instead of spinach.
I did not use chickpeas and used kale instead of spinach
Very good, I did not have Chorico so I used a red pepper and spinach chicken sausage and it was great.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Chourico Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 70
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