Name: Chorizo, Tomato, and Mushroom Soup recipe
Ingredients: 1 tablespoon olive oil;1 pound chorizo sausage, diced;1 (8 ounce) package fresh mushrooms, chopped;1 ½ cups diced red onion;½ cup diced red bell pepper;½ cup diced green bell pepper;2 tablespoons minced garlic;2 (28 ounce) cans whole tomatoes, chopped, with juices;4 cups chicken stock;⅛ cup chopped fresh marjoram;⅛ cup chopped fresh basil;1 ½ teaspoons salt;¾ teaspoon crushed red pepper flakes

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Ingredients

1 tablespoon olive oil 1 pound chorizo sausage, diced 1 (8 ounce) package fresh mushrooms, chopped 1 ½ cups diced red onion ½ cup diced red bell pepper ½ cup diced green bell pepper 2 tablespoons minced garlic 2 (28 ounce) cans whole tomatoes, chopped, with juices 4 cups chicken stock ⅛ cup chopped fresh marjoram ⅛ cup chopped fresh basil 1 ½ teaspoons salt ¾ teaspoon crushed red pepper flakes

Nutrition Info

273.4 calories carbohydrate: 11.9 g cholesterol: 42.4 mg fat: 19.4 g fiber: 2.6 g protein: 13.9 g saturatedFat: 6.8 g servingSize: - sodium: 1602.1 mg sugar: 6.1 g transFat: : - unsaturatedFat: : -

Directions

Heat oil in a Dutch oven over medium-high heat. Add sausage and cook, stirring occasionally, until browned, about 4 minutes. Add mushrooms, red and green bell peppers, and garlic and cook, stirring occasionally, until vegetables are soft, 6 to 8 minutes. Stir in tomatoes with juices, chicken stock, marjoram, basil, salt, and red pepper flakes, bring to a boil. Reduce heat and simmer for 15 minutes. Serve hot.

Recipe Yield

3 quarts

Recipe Note

A thick and hearty chorizo soup with a bit of spice.

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