Spicy Cabbage and Chorizo Soup

Name: Spicy Cabbage and Chorizo Soup
Ingredients: 2 tablespoons extra virgin olive oil, plus more for drizzling; 1 large yellow onion, peeled and diced; 8 ounces cured Spanish chorizo (approximately 2 1/2 links), sliced 1/4 inch thick; 4 cloves garlic, peeled and finely chopped; 1/4 teaspoon hot red pepper flakes, or more to taste; 8 cups water; 1 pound Yukon Gold potatoes, peeled and cut into 1-inch pieces; 1 small green or savoy cabbage, cored and thinly sliced; One 15-ounce can navy or great northern beans; 1 tablespoon kosher salt, or more to taste; Freshly ground black pepper; Juice of 1/2 lemon

freshpressedoliveoil.com

Indulge in a flavorful Spicy Cabbage and Chorizo Soup, packed with fresh vegetables and aromatic chorizo. Perfect for cold days, serving up to 8.

View full recipe on freshpressedoliveoil.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at freshpressedoliveoil.com.

Share this recipe:

Ingredients

2 tablespoons extra virgin olive oil, plus more for drizzling
1 large yellow onion, peeled and diced
8 ounces cured Spanish chorizo (approximately 2 1/2 links), sliced 1/4 inch thick
4 cloves garlic, peeled and finely chopped
1/4 teaspoon hot red pepper flakes, or more to taste
8 cups water
1 pound Yukon Gold potatoes, peeled and cut into 1-inch pieces
1 small green or savoy cabbage, cored and thinly sliced
One 15-ounce can navy or great northern beans
1 tablespoon kosher salt, or more to taste
Freshly ground black pepper
Juice of 1/2 lemon