Spicy Cabbage and Chorizo Soup Recipe | SAVEUR

By bjlazyl

Ingredients

• 2 tbsp. extra-virgin olive oil, plus more for drizzling
• 1 large yellow onion, chopped
• 8 oz. chorizo (approximately 2 1⁄2 links), sliced 1⁄4 inch thick
• 4 cloves garlic, finely chopped
• 1 ⁄4 tsp. red pepper flakes, or more to taste
• 8 cups water
• 1 lb. Yukon Gold potatoes, peeled and cut into 1-inch pieces
• 1 small green or savoy cabbage (1 lb.), cored and thinly sliced
• 1 (15-oz.) can navy or great northern beans
• 2 tbsp. kosher salt, or more to taste
• freshly ground black pepper
• juice of half a lemon

Details

Servings 8
Adapted from saveur.com

Preparation

Step 1

Heat the 2 tablespoons of oil in a large stockpot or cast-iron pot set over medium-low heat. Add the onion and chorizo and let cook, stirring occasionally until the onion softens, about 8 minutes. Add the garlic and red pepper flakes and continue cooking until the mixture turns fragrant, 1-2 minutes.

Add the water and potatoes, raise the heat and bring to a boil. Lower the heat and simmer until the potatoes are tender, 10-15 minutes.

Add the cabbage and beans and simmer until cabbage wilts, 5-10 minutes. Remove from heat and season with 2 tablespoons salt and pepper to taste. Add lemon juice and taste to adjust seasonings. Divide into bowls and serve drizzled with additional olive oil.