Chorizo and Spinach Soup
Prep Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Total Time: 20 minutes
Servings: 4
Ingredients:
2 tablespoons olive oil
3 medium yukon gold potatoes, peeled and diced
2 medium yellow onions, chopped
4 to 6 cloves garlic, chopped
2 bay leaves
1 pound spinach, coarsely chopped
Sea salt and pepper
1 can navy beans, drained and rinsed
1 can diced tomatoes
1 pound diced chorizo, casing removed
1 quart chicken broth
2 tablespoons olive oil
3 medium yukon gold potatoes, peeled and diced
2 medium yellow onions, chopped
4 to 6 cloves garlic, chopped
2 bay leaves
1 pound spinach, coarsely chopped
Sea salt and pepper
1 can navy beans, drained and rinsed
1 can diced tomatoes
1 pound diced chorizo, casing removed
1 quart chicken broth
Directions:
Heat oil in a deep pot over medium heat.
Add potatoes and onions, cover and cook 5 minutes, stir occasionally.
Add garlic, bay leaves and spinach to the pot.
Cover pot and cook 2 minutes.
Season with sea salt and pepper.
Add beans, tomatoes, chorizo and broth to the pot and bring to a boil.
Reduce heat to medium and cook until potatoes are tender, about 5 to 10 minutes.
Heat oil in a deep pot over medium heat.
Add potatoes and onions, cover and cook 5 minutes, stir occasionally.
Add garlic, bay leaves and spinach to the pot.
Cover pot and cook 2 minutes.
Season with sea salt and pepper.
Add beans, tomatoes, chorizo and broth to the pot and bring to a boil.
Reduce heat to medium and cook until potatoes are tender, about 5 to 10 minutes.
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