Ocfd Station 51 Chorizo Soup |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I am the proud mom and grandmom of two firefighters for Orange County, Florida. I made this soup and took some to the station to test it and it was a success. It can be modified to be less spicey by using kielbasa or smoked sausage instead of chorizo. Ingredients:
1 cup onion, chopped |
1 cup green bell pepper, chopped |
2 minced garlic cloves |
1 cup celery, sliced |
8 ounces chorizo sausage, sliced |
15 ounces cannellini beans, canned |
15 1/2 ounces diced tomatoes |
8 ounces tomato sauce |
4 cups chicken broth or 4 cups vegetable broth |
1/2 teaspoon sugar |
1 teaspoon dried thyme |
1/2 green cabbage, chopped |
salt and pepper |
Directions:
1. Saute onion, celery, bell pepper, garlic and the chorizo (sliced in coin slices) until vegetables are soft.
2. In a large pot add the sauteed veggies and sausage and the rest of the ingredients.
3. I chop the cabbage in about 1 to 2 inch pieces. Drain just the top juice from the canned beans.
4. Simmer, covered, until the cabbage is tender and the flavors have blended together, about 30 minutes.
5. Serve with French bread and some fresh fruit.
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