Chorizo, Cabbage, and White Bean Stew

Print

With ImageWithout Image

Cabbage, Chorizo, and White Bean Stew

Yield: 4

Prep time: 25 MinCook time: 30 MinTotal time: 55 Min

Cook modePrevent screen from turning off

Ingredients

• 1 tbsp avocado or olive oil
• 12 oz cooked chorizo sausage links, cut into thin slices
• 8 cups chopped cabbage (about 1 pound)
• 1 cup sliced onion (1 medium)
• 3 garlic cloves, thinly sliced
• 1-1/2 to 2 tsp harissa seasoning blend
• 1/4 tsp dried thyme
• 1 tsp caraway seeds
• 1 tsp salt
• 4 cups chicken stock
• 1 (12 oz) jar roasted red peppers, drained and pureed
• 1 (14 oz) can cannellini beans, drained and rinsed
• 1 tbsp red wine vinegar
• 2 tbsp chopped fresh parsley

Instructions

1. Heat the oil in a large soup pot over medium high heat. Add the chorizo sausage and onions and cook for about 10 minutes until the chorizo and onions are lightly browned.
2. Pour off any excess fat if desired.
3. Add the remaining ingredients, except for the cannellini beans, vinegar, and chopped parsley.
4. Bring to a boil, cover, reduce heat and simmer for 30 minutes until the cabbage is tender.
5. Add the cannellini beans, vinegar, and chopped parsley. Heat through. Season to taste with salt and pepper.

Notes

• Adjust the amount of harissa to your taste. I've included a link to the brand that I use.

https://www.karenfarmelo.com/blog/chorizo-cabbage-and-white-bean-stew

chorizo, white bean, cabbage

soup