Ingredients
- 5 ounces Portuguese chourico, diced
- 1 red onion, diced
- 1 (15 ounce) can garbanzo beans, with liquid
- 1 (14.5 ounce) can diced tomatoes
- 1 sweet potato, peeled and diced
- 4 cups vegetable broth
- 1 teaspoon dried thyme leaves
- 5 ounces baby spinach
- salt and ground black pepper
What Makes This Recipe So Great
This soup is full of bold flavors and comforting warmth. It comes together quickly, making it perfect for busy days. The spicy sausage adds a nice kick that pairs well with hearty beans and vegetables.
Simple Cooking Tips
- Brown the sausage well to bring out its rich flavor.
- Use low-sodium broth to control the saltiness.
- Let the soup simmer gently to blend all the spices and ingredients.
- Use low-sodium broth to control the saltiness.
- Let the soup simmer gently to blend all the spices and ingredients.
Directions
Cook the chourico in a large pot over medium-high heat until it starts to release its flavorful oil. Toss in the chopped onion and cook, stirring occasionally, until the onions become soft and fragrant—this should take about 5 minutes. Next, add the garbanzo beans, diced tomatoes, sweet potatoes, vegetable broth, and thyme. Turn the heat up to high and bring everything to a boil. Once boiling, lower the heat to medium-low, cover the pot, and let it simmer gently until the sweet potatoes are tender, which usually takes around 10 minutes. Finally, stir in the baby spinach and let it cook for another 5 minutes until wilted. Taste the soup and season with salt and pepper as you like before serving.
Serving Variations
Serve with crusty bread or warm tortillas to soak up the flavorful broth. A simple green salad on the side can add a fresh contrast. Top with a sprinkle of fresh herbs or a dollop of sour cream for extra creaminess.
Storing Food Safely
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove to keep the sausage tender. This soup also freezes well—just thaw overnight in the fridge before reheating.
