Sunday, February 16, 2014

Spicy Vegetable Chorizo Soup

My inspiration behind this recipe was a few I saw on the internet, Babble, a few blogs, etc. I added lots of extra garlic, didn't add any extra oil (just enough to saute the onions) and added fresh parsley. This is a really hearty and filling dish.
  • 1 tablespoon olive oil
  • 1 large sweet onion, chopped
  • 2 bay leaves
  • 1 can fire-roasted diced tomatoes
  • 4 cups vegetable broth
  • 1 cup water
  • 8 cloves of garlic, dice
  • 1 can kidney beans, drained and rinsed
  • 1 cup diced white potato
  • 1/2 cup carrots, diced
  • 1 cup spiral pasta
  • 1/2 cup fresh parsley, chopped
  • 1 tablespoon chili powder
  • 3 tablespoons apple cider vinegar
  • 2 Field Roast vegan Chipotle Sausages, sliced
  • 2 tablespoons cumin 
  • 2 cups fresh spinach, chopped
  • salt/pepper to taste

Saute the onions in about the olive oil in a large soup pan until they are translucent.

Add all the remaining ingredients except for the chopped greens.

Bring soup to a boil, cover and simmer on low for as about 1 hour.

Add the spinach and cook until it's wilted.

Ladle up, look out for the bay leaves. The spinach and the bay leaves look similar and you don't want to eat a bay leaf.

This soup is even better the next day after the flavors have a chance to marry.
Enjoy! Visit Gloria's profile on Pinterest.


  1. My husband and I love chorizo. Pinning this! Thank you.

  2. Talya,
    Thanks for stopping by my kitchen. I hope you enjoy the soup.

  3. Replies
    1. Shaheen,
      Even in Sunny Florida the temps have been on the cool side. So, we have been enjoying many soups lately. It is finally warming up - Thankfully. Thank you for stopping by!