Spanish Chorizo and Rice Soup by ‘Stirmaker’ Kate

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This Spanish Chorizo and Rice Soup is thick and hearty, like a chili, but with a flavor profile that’s different from your typical chili. Much of the flavor comes from the cured Spanish chorizo, along with the onions, garlic, and red wine vinegar, of course.

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The first version of this soup that I tried was a thin, brothy soup and while I liked the chorizo, chick peas, and kale, I thought the soup was definitely lacking substance. I’ve always liked tomato based soups so I swapped in some crushed tomatoes for some of the broth and water.

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I also had a hunch that Della’s Basmati and Quinoa would be perfect for adding some bulk to the soup, without making it feel heavy, and I was pleased to discover that I was right. Now, with the addition of the rice and tomatoes, the soup feels like a hearty meal, perfect for warming up on a chilly night.

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Spanish Chorizo and Rice Soup

Tasty Seasons – Kate Rogers

 Recipe Ingredients and Directions

Serves 6

INGREDIENTS

1 tablespoon olive oil

1 large yellow onion, chopped

5 large cloves of garlic, minced

4 oz. cured Spanish chorizo, diced

1 ½ cups water

1 ½ cups low sodium chicken broth

28 oz. low sodium canned crushed tomatoes

(3) 15.5 oz. cans low sodium chick peas, rinsed and drained

2 bay leaves

½ cup Della Basmati and Quinoa

10 oz. kale, thick ribs removed and leaves chopped into small bite-sized pieces

1 tablespoon red wine vinegar

¼ teaspoon crushed red pepper

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DIRECTIONS

1. Heat the oil in a large, heavy bottomed soup pot over medium heat. Add the onion and sauté for 3 minutes, stirring occasionally, so that the onion starts to soften. Add the garlic and chorizo and sauté for 2 minutes, stirring occasionally.

2. Add the water, broth, crushed tomatoes, chick peas, and bay leaves. Stir and turn the heat up to high to bring the mixture to a boil. Add the Basmati and Quinoa, stir, cover, and turn the heat down to medium-low to keep at a simmer. Simmer for 20 minutes, stirring occasionally, until the rice is cooked.

3. Discard the bay leaves and stir in the kale, vinegar, and crushed red pepper. Stir and cook just until the kale softens a bit, 3 – 4 minutes. Serve hot. This soup is quite thick, which I like, but feel free to add more water if you prefer a thinner soup.

Spanish Chorizo and Rice Soup

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