Name: Chorizo, Tomato, and Mushroom Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 3 quarts
Ingredients: 1 tablespoon olive oil; 1 pound chorizo sausage, diced; 1 (8 ounce) package fresh mushrooms, chopped; 1 ½ cups diced red onion; ½ cup diced red bell pepper; ½ cup diced green bell pepper; 2 tablespoons minced garlic; 2 (28 ounce) cans whole tomatoes, chopped, with juices; 4 cups chicken stock; ⅛ cup chopped fresh marjoram; ⅛ cup chopped fresh basil; 1 ½ teaspoons salt; ¾ teaspoon crushed red pepper flakes

Heat oil in a Dutch oven over medium-high heat. Add sausage and cook, stirring occasionally, until browned, about 4 minutes. Add mushrooms, red and green bell peppers, and garlic and cook, stirring occasionally, until vegetables are soft, 6 to 8 minutes. Stir in tomatoes with juices, chicken stock, marjoram, basil, salt, and red pepper flakes; bring to a boil. Reduce heat and simmer for 15 minutes. Serve hot.

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Chorizo, Tomato, and Mushroom Soup

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