Description
This comforting and hearty Spanish-inspired soup is a delicious twist on a classic rustic stew. By using high-quality halal beef-style chorizo, we achieve the perfect balance of smoky, spicy depth combined with the creamy, velvety texture of tender waxy potatoes. This simple, one-pot dish builds layers of flavor with a fragrant sofrito base, making it a perfect, protein-rich meal for chilly evenings or busy weeknights. Enjoy a satisfying, gourmet-tasting bowl that is as easy to clean up as it is to prepare.
Ingredients
2 tablespoons olive oil
12 oz beef-style chorizo, sliced
1 large onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
2 lbs waxy potatoes, peeled and cubed
1 teaspoon smoked paprika
6 cups beef broth
Salt and black pepper to taste
Fresh parsley for garnish
Instructions
Heat olive oil in a large pot or Dutch oven over medium-high heat.
Add the beef chorizo and sear until it releases its oils and edges become crispy.
Add the diced onion and bell pepper to the pot and sauté until softened.
Stir in the minced garlic and smoked paprika, cooking for another minute until fragrant.
Add the cubed potatoes and toss to coat in the spice mixture.
Pour in the beef broth and bring the mixture to a boil.
Reduce the heat to low, cover, and simmer for about 20-25 minutes until the potatoes are tender.
Using the back of a spoon, lightly mash a few potato chunks against the side of the pot to thicken the broth.
Adjust seasoning with salt and pepper, and serve hot garnished with fresh parsley.
Notes
This soup tastes even better the next day as the flavors continue to meld. Store in an airtight container in the refrigerator for up to 4 days. It is freezer-friendly as well.
- Prep Time: 20
- Cook Time: 35
- Category: Meals
- Method: Stovetop simmering
- Cuisine: Spanish