Vegan Mofo Day 2: Southern-Style Chorizo Soup
First off, and I won’t mention it again because there’s no reason to keep returning to it again and again, thank you everyone for your enouragement and support–seriously, you all rock! Major hearts & hugs to you all!
Now onto the food!
One thing that I love about Vegan MoFo is that it always falls during soup season, especially this year given that it’s November and downright nippy now where I am. (Seriously, I gotta learn how to work this potbellied wood burning stove…) And one of the things that I love about soup (what do I *not* love about soup??) is how easy it is to cook and transport and eat and share. I mean, you throw it all in a pot, you stir it a couple of times, you let it do its thing, and then *poof* magical food that you can put in a leak-free tupperware container and take all over. So easy, so awesome, so November.
So the first soup (of many, I’m sure) this month is this Southern Style Chorizo Soup. It’s my “clean out the fridge soup” and uses Trader Joe’s soy chorizo, the last of my potatoes (that I planted myself!), local collard greens, the last of the organic black-eyed peas I had sitting around, onion, and garlic. That’s about all. Some veg broth, some super simmer-power, and voila, you’ve got a spicy, good-for you, heart-warming soup.
Posts of MoFos Past:
2008: Mofo #2–Vegan Etsy
Southern-Style Chorizo Soup
1 onion, chopped
4 cloves garlic, minced
2 tbsp olive oil
4 medium-large potatoes, chopped into bite-size pieces
1 package Trader Joe’s soy chorizo
1 c dried black-eyed peas
1 bunch collard greens, de-stemmed and chopped
8 c vegetable broth
salt and pepper to taste
In a stockpot, warm the olive oil over medium heat. Add the onion and saute for 7 minutes, until soft. Add the garlic and cook for 1 more minute until fragrant. Add the potatoes and chorizo and cook for 10 minutes.
Add the vegetable broth, bring to a boil, then the add the black eyed peas and collard greens. Lower the heat to a simmer and cook for 1 hour, or until the black-eyed peas and potatoes are soft.
Serve with cornbread if ya got it.