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.