Sweet Potato & Chorizo Soup
 
Chorizo adds a spicy kick to this vegetable-packed soup.
Yields: 8 servings
Ingredients
  • 2 tablespoons olive oil
  • 1 (12-ounce) package cooked chorizo sausage, sliced ½ inch thick
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 4 cups sweet potatoes, peeled and cut into ½-inch cubes (about 2 medium sweet potatoes)
  • 1 (14.5-ounce) can diced tomatoes
  • ¾ teaspoon kosher salt
  • ½ pound turnip greens, roughly chopped
Instructions
  1. In a large Dutch oven, heat oil over medium-high heat. Add chorizo; cook, stirring occasionally, until browned, about 8 minutes. Remove using a slotted spoon, and let drain on paper towels, reserving drippings in pan.
  2. Add onion; cook, stirring occasionally, until tender, about 3 minutes. Add garlic; cook until fragrant, about 1 minute. Add broth, sweet potatoes, tomatoes, and salt; bring to a boil. Reduce heat to medium-low; cover and simmer until potatoes are tender, about 20 minutes. Add chorizo and turnip greens; cook until greens are wilted, about 5 minutes.
Notes
Looking for the perfect sandwich pairing? Give our Bacon & Smoked Cheddar Grilled Cheese Sandwich a try.

Find more perfect soup and bread pairings like these in our newest issue of Taste of the South magazine.

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Rate this recipe: