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.

Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cook the chourico in a soup pot over medium-high heat until it releases some oil. Add the chopped onion; stir and cook until the onions are soft, about 5 minutes. Mix in the garbanzo beans, diced tomatoes, sweet potatoes, vegetable broth, and thyme. Bring the soup to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the sweet potatoes are soft, about 10 minutes.

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  • Stir the baby spinach into the soup and continue cooking for 5 minutes. Season with salt and pepper to taste.

Editor's Note:

If using Soyrizo™, cook the onion in a tablespoon of oil first, then add the soyrizo and proceed as directed.

Nutrition Facts

199 calories; protein 8.1g 16% DV; carbohydrates 23.6g 8% DV; fat 7.8g 12% DV; cholesterol 16.5mg 6% DV; sodium 790.6mg 32% DV. Full Nutrition
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Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/28/2014
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. Read More
(3)
10 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/27/2014
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. Read More
(3)
Rating: 5 stars
06/01/2009
I loved this! I doubled the recipe and added extra sausage. I could not find dried Chorico sausage so I used Andouille. Yum! Read More
(3)
Rating: 5 stars
06/29/2009
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. Read More
(1)
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Rating: 5 stars
08/05/2020
This was a very flavorful soup. I enjoyed the ingredients and the taste a texture of it completely. Not a soup person but the ingredients were things I like. It was just smokey and spicy enough for my taste. It was extremely easy to make. Read More
(1)
Rating: 4 stars
09/18/2013
I did not use chickpeas and used kale instead of spinach Read More
Rating: 4 stars
04/23/2013
Very good I did not have Chorico so I used a red pepper and spinach chicken sausage and it was great. Read More
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Rating: 5 stars
02/09/2016
We really liked this soup! I did use Soyrizo and "No Chicken Chicken Broth" the only changes I made were adding three cloves minced garlic and about 1/2 cup fresh cilantro leaves. Yummy!! Thank you Read More
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