Ah! My favorite season is finally here! I absolutely love the colder weather and cuddling up with a huge bowl of soup in my wool socks. Not only is soup one of my favorite things to make, it is so easy to put together and throw in the crock-pot in the morning before work or toss in a stock pot when you get home from work. Lately, I have been all about the rich, spicy flavor of chorizo. I found this recipe while searching for soups to make as the weather get cooler. Its flavors are rich and blend wonderfully.
Ingredients
2 tablespoons butter
1 yellow onion, diced
2 garlic cloves, chopped
1 pound ground chorizo
1 can organic diced tomatoes (no salt added)
1 can organic tri-blend beans (or whatever kind of beans you enjoy best!)
2 tablespoons fresh cilantro, chopped
2 cups all natural beef stock
1 cup water
1/2 cup uncooked brown rice
Method
Cook chorizo in a skillet until fully cooked, drain all grease. Melt butter in a stock pot, add diced onion and cook for 1 minute. Stir in garlic; continue to cook until soft and fragrant. Add chorizo, tomatoes, beans and chopped cilantro. Cook for about 2 minutes. Add beef stock and water, bring to a boil, stir occasionally. Stir in rice and reduce heat to a simmer. Cover and let simmer for at least 20 minutes. I love this with shredded cheddar cheese! I hope its delicious!
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