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Mexican Minestrone with Chorizo

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Serves 4 to 6 | Prep Time | Cook Time

Why I Love This Recipe

The recipe is from Soup's On by Leslie Jonath and Frankie Frankeny.

Ingredients You'll Need

2 tablespoons olive oil
1 small yellow onion, chopped
1 large carrot, chopped
12 oz Mexican chorizo
1/4 cup chopped fresh cilantro
6 cups chicken stock
1 can (15 oz) garbanzo beans, drained and rinsed
8 oz ripe tomatoes, peeled, seeded, and chopped
8 oz chayote squash or zucchini, diced
6 oz baby spinach leaves, washed well

2 limes, cut into wedges
1 bunch radishes, sliced or chopped
2 large avocados, diced


In a soup pot or dutch oven, warm the oil over medium-high heat with the onion and carrot.

Cook, stirring often, until the vegtables soften, about 3 minutes.

Crumble the chorizo, discarding the casings, and cook, breaking up the sausage with a wooden spoon, until the meat is no longer pick; drain off the fat if desired.

Stir in the cilantro, then add the stock, garbanzo beans and tomatoes.

Bring to a boil, then reduce the heat, cover, and simmer for 15 minutes.

Stir in the squash and contiue cooking, covered for 5 minutes.

Increase the heat and stir inthe spinach, a handful at a time, until wilted.

Turn off the heat and let the soup stand for 10 minutes before serving.

Ladle into big bowls and garnish with limes, radishes, and avocados, as desired.

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