Turkey Chorizo + Vegetable Soup

WHOO. So. I have no idea what I’m doing with this blog, but I do know I don’t want to forget how to make this soup and I have about a .00013% chance of remembering I wrote it down with a physical pen and paper and a .2% chance of remembering that I put it on the internet, so HERE WE ARE. HORRIBLE iPHONE PHOTOS AND ALL.

But first I deleted all my ramblings from 2004 so I don’t have to look at them when I want soup. Nobody needs to see that.

I made this soup with homemade spicy stock. That’s obviously unnecessary, but I also have the laziest, easiest homemade stock recipe that I should toss up here at some point, too. Considering I expect about 3 people to read this (hi, Tommy, Danny and Kitty J), I’m basically writing down recipes so I don’t forget I actually know things, which happens. I still own textbooks full of things I used to know, which I should probably get rid of because college was forever ago and staring down the vast library of things I’ve forgotten is vaguely depressing. … Anyway. Soup!

Here’s what you need:

  • 1/2 pound turkey chorizo, removed from casings. (Grabbed mine at Whole Foods.)
  • 2 Tbsp. olive oil.
  • 1 onion, diced.
  • 3-4 carrots, diced. My carrots were huge, so I used 3.
  • 3 ribs celery, diced.
  • 4 cups stock, homemade or otherwise acquired (32 oz box like this one is pretty solid)
  • 1 15oz can of diced tomatoes, no salt added. I found fire-roasted no salt added tomatoes, which are fantastic. If you can’t find those, the world will not end.
  • 1 4.5oz can hot chopped green chilis. Don’t like heat? Mild green chilis also work. Hate green chilis? Leave them out? Fuck it, use non-chorizo turkey sausage and make a whole new soup!
  • 1/2 c. fresh cilantro, chopped.
  • 1/2 tsp. cumin.
  • salt and pepper, to taste.
  • Chopped green onions, cilantro and avocado for garnish.

And here’s what you do:

  • In your soup pot or dutch oven, brown the turkey chorizo over medium heat. Then remove it from the pot, and set it aside for a sec.
  • Add your olive oil to the pot and toss in the onion, celery and carrots. When the onions are translucent, add the chorizo back into the pot and give everything a big stir.
  • Add the stock, tomatoes, chilis, cilantro, cumin salt and pepper to the pot. Stir. Let it simmer at least 30 minutes.
  • Dish it out. Apply garnishes liberally, and with gigantic flourishing hand gestures.
  • Eat.
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