10 Beets / 10 Carrots / 12 Easy to Grow Herbs / 12 Radishes / 12 Rare Sweet & Mild Peppers / 13 Unique Super Hot Peppers / 14 Salsa Mix / 14 Sweet & Hot Peppers / 14 Tomato & Tomatillo / 15 Lettuce & Salad Greens / 15 Medicinal and Tea Herbs / 18 Culinary Herbs / 20 Most Popular Vegetables / 25 Summer Vegetables / 25 The Best Winter Vegetables / 7 Basils Collection / 7 Lettuce / 8 Onions
This recipe fits the bill and we’re really happy with how this turned out. Smokey, spicy, nourishing and a breeze to prepare this stew is perfect for a busy weeknight when you’re too tired to prepare something more involved.
- 3 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 3 large cloves of garlic, minced
- 8 ounces Spanish chorizo (about 2 1/2 links) sliced into 1/4 inch thick rounds
- 1/4 teaspoon crushed red pepper flakes (more to taste if you like it spicier)
- 2 bay leaves
- 1 pound potatoes (we used Yukon Gold) cut into 1 inch chunks (no need to peel)
- 1 small green cabbage, cored and thinly sliced (about 1 pound)
- salt and pepper
- 6-8 cups low sodium chicken broth or water
- Heat the oil in a large pot over medium heat. Add the onion and garlic and cook, stirring occasionally, until fragrant, about 5 minutes. Add the chorizo, red pepper flakes and bay leaves and cook, stirring occasionally, until the chorizo colors the onion/garlic mixture, about 5 minutes longer. Add the potatoes and cook for 3 minutes longer. Toss in the cabbage and a hefty pinch of salt and pepper.
- Pour in 6 cups of broth or water and bring to a boil. Reduce heat and simmer until the potatoes are tender, but not mushy. About 20 minutes. Add more liquid, 1/2 cup at a time if soup is too thick.
- Season to taste with additional salt and pepper and serve warm.