A thick and hearty chorizo soup with a bit of spice.

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Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
10
Yield:
3 quarts
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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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Cook's Note:

Andouille sausage can be used in place of chorizo, if preferred.

Nutrition Facts

273 calories; protein 13.9g; carbohydrates 11.9g; fat 19.4g; cholesterol 42.4mg; sodium 1602.1mg. Full Nutrition
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