Spanish Chorizo

1 teaspoon olive oil
1 cup chopped Spanish onions
1/2 cup seeded and chopped red bell pepper
2 cloves fresh garlic, minced
8-10 ounces Spanish chorizo sausage (firm, dry sausage), cut into thin 1/8-inch slices
1 teaspoon Spanish paprika
4 cups low-sodium vegetable broth
1 medium whole bay leaf
1 pound russet potatoes, peeled and cut into 1/2-inch chunks


  1. In a large, heavy nonstick skillet soup kettle, heat oil over medium-high heat. Add onion and bell pepper and saute until soft. Add garlic and cook only until fragrant, about 30 seconds.
  2. Add chorizo and paprika. Saute 3 to 4 minutes, stirring occasionally. Add broth, bay leaf and potatoes.
  3. Bring to a boil, immediately reduce heat to low.  Skim foam from top. Gently simmer until potatoes are tender, about 10-12 minutes.
  4. Remove bay leaf and serve soup hot.

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