White Bean, Cabbage, and Chorizo Soup

We love Field Roast sausage, and often buy 12-packs of apple, Italian, and Mexican Chipotle sausage for pool party bbqs. The chipotle is too spicy to eat straight, but is great in a soup! A quick google search brought up a Spanish-style soup that uses chorizo, along with beans and cabbage, more of my favorite things. Easy and delicious - and it hits you with a slow POW at the end. I like to add both green and purple cabbage -- it's so healthy and both last a long time in the crisper, great for soups and stir fries anytime.

Ingredients
4 Chipotle FieldRoast sausages, sliced into medallions
3-4 cups cooked (or canned) white beans
2 T oil (I use canola)
1 large onion, diced
5-6 cups veggie broth
4+ cups green and/or purple cabbage, chopped
(optional) 2 cups kale, chopped
1-2 T white vinegar

Spices:
4 cloves garlic, diced
1 can diced tomato - or large tomato, diced
1 bay leaf
1 tsp salt
fresh ground pepper
(optional) pinch saffron threads

Instructions
Saute the onion in oil for 4 minutes. Add chorizo and saute 4-5 more minutes, stirring frequently. Add spices and stir another minute.

Add veggie broth, beans, tomatoes, cabbage, and kale (if using). Bring to a boil. Bring back to a simmer and cook about 5 minutes more. Stir in the vinegar. Serve!



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