Hearty Chorizo Cabbage Soup
Hearty Chorizo Cabbage Soup
Ingredients
For the Soup Base
- 1/2 pound Spanish chorizo, casing removed, crumbled
- 4 bacon, slices, diced
- 1 yellow onion, chopped
- 3 garlic, cloves, minced
- 6 cups chicken broth
- 14.5 ounces diced tomatoes, can, undrained
- 1 pound red potatoes, peeled and diced into 1/2 inch pieces
For the Vegetables and Seasoning
- 1/2 green cabbage, head, cored and shredded
- 1/4 red cabbage, head, cored and shredded
- 1 carrot, peeled and diced
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, or to taste
For Serving
- 2 tablespoons fresh parsley, chopped, for garnish
- crusty bread, as needed, for serving
Instructions
- 1
In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
⏱️ 8 min
- 2
Add the crumbled chorizo to the pot with the bacon fat. Cook over medium heat, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Remove the chorizo with a slotted spoon and set aside with the bacon.
⏱️ 7 min
- 3
Add the chopped yellow onion to the pot and sauté in the remaining fat until softened, about 5 minutes. Stir in the minced garlic, smoked paprika, and dried oregano, cooking for another minute until fragrant.
⏱️ 6 min
- 4
Pour in the chicken broth and diced tomatoes (undrained). Add the diced red potatoes. Bring the mixture to a simmer, then reduce heat, cover, and cook for 10 minutes, or until potatoes are slightly tender.
⏱️ 15 min
- 5
Stir in the shredded green cabbage, red cabbage, and diced carrot. Return the cooked chorizo and bacon to the pot. Season with kosher salt and black pepper to taste. Continue to simmer, uncovered, for another 10-15 minutes, or until the cabbage is tender and the potatoes are fully cooked.
⏱️ 15 min
- 6
Ladle the hot soup into bowls. Garnish each serving with fresh chopped parsley and serve immediately with crusty bread on the side.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Chorizo Cabbage Soup
Ingredients
For the Soup Base
- 1/2 pound Spanish chorizo, casing removed, crumbled
- 4 bacon, slices, diced
- 1 yellow onion, chopped
- 3 garlic, cloves, minced
- 6 cups chicken broth
- 14.5 ounces diced tomatoes, can, undrained
- 1 pound red potatoes, peeled and diced into 1/2 inch pieces
For the Vegetables and Seasoning
- 1/2 green cabbage, head, cored and shredded
- 1/4 red cabbage, head, cored and shredded
- 1 carrot, peeled and diced
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, or to taste
For Serving
- 2 tablespoons fresh parsley, chopped, for garnish
- crusty bread, as needed, for serving
Instructions
- 1
In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
⏱️ 8 min - 2
Add the crumbled chorizo to the pot with the bacon fat. Cook over medium heat, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Remove the chorizo with a slotted spoon and set aside with the bacon.
⏱️ 7 min - 3
Add the chopped yellow onion to the pot and sauté in the remaining fat until softened, about 5 minutes. Stir in the minced garlic, smoked paprika, and dried oregano, cooking for another minute until fragrant.
⏱️ 6 min - 4
Pour in the chicken broth and diced tomatoes (undrained). Add the diced red potatoes. Bring the mixture to a simmer, then reduce heat, cover, and cook for 10 minutes, or until potatoes are slightly tender.
⏱️ 15 min - 5
Stir in the shredded green cabbage, red cabbage, and diced carrot. Return the cooked chorizo and bacon to the pot. Season with kosher salt and black pepper to taste. Continue to simmer, uncovered, for another 10-15 minutes, or until the cabbage is tender and the potatoes are fully cooked.
⏱️ 15 min - 6
Ladle the hot soup into bowls. Garnish each serving with fresh chopped parsley and serve immediately with crusty bread on the side.
⏱️ 2 min