White Bean, Cabbage, and Chorizo Soup
We love Field Roast sausage, and often buy 12-packs of apple, Italian, and Mexican Chipotle sausage for pool party bbqs. The chipotle is too spicy to eat straight, but is great in a soup! A quick google search brought up a Spanish-style soup that uses chorizo, along with beans and cabbage, more of my favorite things. Easy and delicious - and it hits you with a slow POW at the end. I like to add both green and purple cabbage – it’s so healthy and both last a long time in the crisper, great for soups and stir fries anytime.
Ingredients
- 4 Chipotle FieldRoast sausages, sliced into medallions
- 3-4 cups cooked (or canned) white beans
- 2 T oil (I use canola)
- 1 large onion, diced
- 5-6 cups veggie broth
- 4+ cups green and/or purple cabbage, chopped
- (optional) 2 cups kale, chopped
- 1-2 T white vinegar
Spices
- 4 cloves garlic, diced
- 1 can diced tomato - or large tomato, diced
- 1 bay leaf
- 1 tsp salt
- fresh ground pepper
- (optional) pinch saffron threads
Instructions
Saute the onion in oil for 4 minutes. Add chorizo and saute 4-5 more minutes, stirring frequently. Add spices and stir another minute.
Add veggie broth, beans, tomatoes, cabbage, and kale (if using). Bring to a boil. Bring back to a simmer and cook about 5 minutes more. Stir in the vinegar. Serve!
