This soup is SOOOOO good. I have made it both with sour cream and heavy cream. It’s the last thing to add, or omit. Beautiful either way!
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Hearty Meat and Vegetable Soup
Chorizo has a fair amount of paprika in it, which is what gives this soup that red-golden color. If you are using mild (or hot) Italian sausage, add 1/2 tbspn of mild Hungarian paprika after you have browned the meat and added the onions. This will yield the same results.
Degree of Difficulty
1/2lbchorizo or Italian bulk sausage
1/2cupchopped green bell pepper
1/2cupchopped red bell pepper
2can (11 oz)corn
3/4cupheavy cream or sour cream (optional)
Gather all ingredients before you start the recipe
Heat oil in a medium sized sauce pan over medium heat
If not using bulk chorizo or Italian sausage, remove casings and add to hot oil in sauce pan
Allow to brown on one side (do not stir for a few minutes) then break up and allow to brown again about 3-4 minutes per side
Add chopped onions and cook until the onions are soft, about 5 minutes
Chop red, green pepper and celery and add to meat mixture and stir to combine, cook for another 5- 10 minutes
Add thyme, bay leaf, canned corn and chicken stock to cover by a couple of inches
Bring to a boil then turn heat down and simmer for 30 minutes
Remove from heat and ladle into bowls; add either a generous table spoonful of sour cream or heavy cream
Omit the chorizo sausage and substitute vegetable for chicken stock and you will get the same results!