Earl Johnson collaborated with two students — one Spanish and one Portuguese — to refine this vegetable-and-chorizo soup.
- Portion size 6 servings
Ingredients
Method
Peel carrots, potatoes and turnip; dice.
In Dutch oven, bring stock to boil. Add carrots, potatoes, turnip, celery, onion, garlic, pepper, saffron and bay leaf; return to boil. Reduce heat to medium-low; cover and simmer for 30 minutes.
Add chorizo and rice; cover and simmer until rice and vegetables are tender, about 20 minutes. Discard bay leaf. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up to 2 days.)
Nutritional facts <b>Per serving:</b> about
- Sodium 1378 mg
- Protein 13 g
- Calories 250.0
- Total fat 12 g
- Cholesterol 25 mg
- Saturated fat 4 g
- Total carbohydrate 24 g
%RDI
- Iron 12.0
- Folate 11.0
- Calcium 5.0
- Vitamin A 91.0
- Vitamin C 18.0
