Fries that are quick and simple to create can be made by pan-frying potatoes.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- ½ pound chorizo sausage, chopped
- ¼ cup olive oil
- 2 carrots, chopped
- 1 cup chopped onion
- 5 stalks celery, chopped
- 5 tomatoes, chopped
- 3 small potatoes, peeled and chopped
- 3 quarts chicken broth
- 1 ½ tablespoons cayenne pepper
- 1 (15 ounce) can kidney beans, drained
- ½ cup tomato paste
- salt and pepper to taste
Instructions
- Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- In a stockpot over medium-high heat, heat oil and saute carrots, onion and celery. Add tomatoes, potatoes, kidney beans and chicken broth. Bring to a boil and stir in cayenne pepper and tomato paste. Reduce heat and simmer for 20 minutes. Add sausage and season with salt and pepper to taste. Serve hot.
Nutrition Facts
| Calories | 265 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 20 mg |
| Dietary Fiber | 5 g |
| Protein | 10 g |
| Saturated Fat | 4 g |
| Sodium | 506 mg |
| Sugars | 5 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Yummy !!!! I made this as written with no changes except for only having knackwurst sausages on hand and added 1/2 t Bay seasoning only with salt and pepper…..
Love this!
Love it. I used 1 scant Tbsp cayenne pepper though.
Great flavor, but WAY too much heat! I used less than a tablespoon of cayenne, and we still had to tame it down with some sour cream. I’ll happily make this again, but…live and learn.
I think 1 1/2 Tbsp cayenne pepper must have been a mistake in the original recipe. I recommend possibly 2 tsp. I also added more kidney beans and kale.
Delicious!! I was very pleasantly surprised- I wasn’t expecting such full on flavour, at least more than just spicy, but it was very flavourful. The spice was not overpowering. I did change the recipe slightly to fit what I had on hand- I did not add celery, and the spice I used was a paprika/cayenne mix. I also added crushed chilies. I cooked the chorizo on a grill pan which added a nice ‘grilled’ smokey flavour. Was not an expensive meal either, and easy to make, so this will become part of my normal rotation!
Excellent!
My entire family loved this! This is going on my winter rotation.
This is such a tasty soup! My kids and I absolutely loved it, however, I ommitted the celery but it still came out great, tastes like chilli!
This is a great soup. I also added 4-5 cloves of garlic, 2 large red chillis, and coriander stirred in close to the end (and to garnish). Served with crusty french bread! Went down a treat with all my friends 🙂
I used this as a starting off point for what I had on hand, and it was excellent. Didn’t have carrots or tomato paste. used only 1 stalk celery. Substituted the tomatoes for a can of tomatoes, white cannelini beans instead of kidney and also threw in box of frozen spinach the last few minutes. served with crusty bread. Tasted good right away, but was even better later. Hubby liked also since it was full of flavor and very filling. great recipe to adjust. I think it would be good with spicy italian sausage also. Thanks for the recipe!
excellent!
This soup is SO good! I also added 2 cups of cooked ditalini pasta. YUM!
I didn’t put the whole cayenne pepper because we are not huge fans of very spicy food, but it was a very nice meal. You really can’t go wrong with the chorizo sausage 🙂 I thought the cooking time was too short, so I simmered it for half hour. I also used 5 potatoes and a whole pound of sausage and halved the cayenne.
I’d really like to give this a three and a half stars; my husband really liked it, I sort of liked it. It brought to mind my grandfather’s habit of putting ketchup in his chicken soup. Why he would do that? I don’t know. Anyway, it’s a change of pace soup; something different with the beans, definitely spicy, and easy to fix.
pretty good
I made this soup for my family as a spur of the moment change of pace and they LOVED it! We halved the cayenne pepper to make it more mild and found that this is a dish we’ll be eating often in the future. Thank you Sara!
This soup was really tasty and easy to make! I scaled the recipe to 4 servings and found that using only 1-1/2 cups of water wasn’t near enough so I increased the amount of water to 3-1/2 cups and it was still a pretty thick soup. I will definitely be making this again.
This soup was delicious. I used a chicken-based chorizo sausage to reduce the amount of fat.