4.4/5
(8 Votes)
Ingredients
- 3 tablespoons extra-virgin olive oil,
- 1 onion, chopped
- Kosher salt
- 2 or 3 links of Chorizo Sausage cooked and sliced
- 2 tsp. minced garlic
- 1 can of kidney beans, rinsed
- 1 11oz. can of corn
- 1 14.5 oz. can of diced tomatoes
- 1/2 tsp ground pepper
- 4 cups low-sodium chicken broth, Progresso Tuscany if you can find it.
- 2 bay leaves
- 1 teaspoon smoked paprika
- 1 small bag of baby spinach
- Toasted crusty bread with bruschetta goes well with this soup
Preparation
Step 1
Heat the olive oil in a large pot medium-high heat. Add the onion, season with 1/2 teaspoon salt and saute, stirring occasionally, until translucent, about 5 minutes. Add the chorizo and brown, stirring occasionally. Add the garlic and cook, for 1 minute more.
Add the chicken broth, canned tomato's, corn,beans, bay leaves and paprika. Bring to a slow boil and then turn heat down and simmer for about 15 minutes. Add the spinach , simmer until wilted. Serve as is or top with grated cheese.
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