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


  1. 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.
  2. 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.
  3. Season to taste with additional salt and pepper and serve warm.
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