Some Like It Hot

I’m a lover of soup. I grew up eating a lot of it and no two batches were ever the same. My mom would take the last potato, some meat leftover from earlier meals, water, spices, maybe some beans or noodles – and then it was magically delicious.

I was asked for the recipe for this soup after posting a photo of it but the truth is – there is no real recipe. I had some delicious things in my house. I threw them in a pot. Added chicken stock on top. Soup. 

I tried my best to explain what I did but I don’t have the photos to accompany it because I wasn’t expecting any interest in my spicy soup.  I promise you can make this soup and you can even edit it to your liking. Don’t like cabbage? No problem. Don’t eat meat? Leave it out!

Soup is for everyone.

Spicy Chorizo Veggie Soup
An easy, adaptable spicy soup.
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Soup Ingredients
  1. 1/2 lb of Chorizo link or ground sausage (this could be omitted for vegetarian version). * See the first note
  2. 1/2 head of your favorite cabbage (small to medium)
  3. 3 medium carrots
  4. 3 medium red potatoes
  5. Fresh green beans, about 2 handfuls (specific I know!)
  6. 3 cloves of garlic
  7. 1 medium yellow onion
  8. 1 can of stewed tomatoes (about 15oz)
  9. Chicken stock - I make my own so I don't have an exact measurement. If you want to buy it, get a 32 oz package and supplement with water if you want more liquid. This could also be Vegetable stock for a vegetarian version
  10. 2 tbsp oil for cooking meat/vegetables (use whatever oil you like)
  11. Salt/Pepper to taste
  12. Red pepper flakes
  13. Cumin to taste
Instructions
  1. Prep sausage (see note 1 below) as you prefer it.
  2. Cut potatoes into 1/2 cubes.
  3. Trim any ends on fresh green beans. Chop each green bean into thirds (line a few up and do them at the same time).
  4. Cut stem end off carrots. Cut in half lengthwise first if using fat carrots. Then cut crosswise into about 1/4" thick slices.
  5. Mince the garlic.
  6. Chop the onion. I like to slice the onion into disks and quarter the disks. This is definitely a personal preference on how you like onions in your soup. Do what you like!
  7. In a large stock pot on medium-high, heat the oil.
  8. Add sausage and cook completely.
  9. Add potatoes, carrots, onions, garlic to pot without removing the sausage.
  10. Add a pinch of salt, pepper, red pepper flakes and cumin. By pinch I mean, generous pinch. This is after all going in a bit pot of water.
  11. Stir frequently until potatoes are softened. You don't have to stir constantly - we're not making caramel or anything. Just try not to completely ignore it.
  12. While those veggies cook, chop up your cabbage. See the notes below for cabbage tips.
  13. Remove the whole tomatoes from the can but retain the liquid. Give the tomatoes a rough chop and add back to the liquid in the can. I suppose you could get diced tomatoes but I feel like the flavor is better with whole.
  14. Once the veggies are slightly softened you can drain any excess fat left by the sausage if you feel it needs it.
  15. Add the tomatoes and liquid.
  16. Add the chicken stock (veggie or water too). Let the liquid come to a good simmer. You can adjust the liquid level to your liking but know that if you add more plain water you will want to add a lot more seasoning - don't be afraid just keep tasting.
  17. Add the cabbage - it's going to look like a LOT. Don't worry, it cooks down.
  18. Turn the heat to low (my stove is electric and I use the 3 setting)
  19. Let the soup simmer for about 30 minutes before adjusting the seasoning.
  20. Add salt, pepper, and red pepper flakes to taste.
Notes
  1. For the linked version you will cut the sausage up into slices (or smaller) after cooking. For the ground sausage, roll into small meatballs about the diameter of a nickel. I like the meatball way because it cooks faster. If you want this but only have links, just gently remove the casing from the sausage and then you have (drumroll) - ground sausage!
  2. Frozen green beans can be used in a pinch but get the pre-cut ones so they still fit on your spoon.
  3. If using canned green beans, add them last so they don't get soggy.
  4. For the cabbage - cut in half and then core it. This means cutting out the leftover portion of the stem/center. I'll have a tutorial on this if its hard for people to understand.
  5. Hate cabbage? Try spinach or kale!
  6. Vegetarian? Leave out the meat and sub-out the chicken stock for veggie. I'm not a huge fan of fake meats. I'd rather add a delicious bean for fiber and protein - try a garbanzo, cannellini, or navy bean!
Grow. Make. Eat. http://www.growmakeeat.com/
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