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Chorizo lends this soup inspired by ingredients popular around the Mediterranean a smoky paprika flavor, and since it's sautéed first, much of the fat is drained away. Be sure to buy dry-cured, salami-style Spanish chorizo, not soft, raw Mexican-style sausage by the same name.

Source: EatingWell Magazine, January/February 2014




Ingredient Checklist


Instructions Checklist
  • Cook chorizo in a large pot over medium-low heat, stirring occasionally, until most of the fat melts out, about 5 minutes. Set aside to drain on paper towels; discard fat.

  • Add oil to the pot and place over medium heat. Add leeks and cook, stirring frequently, until just soft, 4 minutes. Add garlic and cumin and cook for 1 minute. Add crushed tomatoes (or puree) and cook, stirring frequently, for 2 minutes. Add broth, chickpeas and sweet and smoked paprika; bring to a boil. Reduce heat to a simmer, partially cover and cook for 20 minutes.

  • Add spinach, pepper and the reserved chorizo; cook, stirring, until the spinach is wilted, about 2 minutes.

Nutrition Facts

1 3/4 cups
320 calories; protein 14.6g; carbohydrates 35.7g; dietary fiber 6.9g; sugars 6.2g; fat 13.9g; saturated fat 4.1g; cholesterol 23.3mg; vitamin a iu 4287.9IU; vitamin c 26mg; folate 163.2mcg; calcium 126.3mg; iron 4.7mg; magnesium 83.5mg; potassium 887.3mg; sodium 676mg; thiamin 0.3mg.

1 starch, 3 vegetable, 1/2 lean meat, 1 high-fat meat, 1 fat