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Week of 2/11/19

Spicy Soyrizo Soup
with hominy / chayote / cabbage / pinto beans

Active: 30 min Total: 30 min
Original GF Paleo Vegetarian
Spicy Soyrizo Soup
With spicy soyrizo and a variety of vegetables, this soup has many different textures and flavors.
Smarts: Store-bought salsa is an easy way to build another layer of flavor into the soup. The soup will also get a does of spice from jalapenos (if you choose to use them) and soyrizo, so be sure to use a mild salsa if you prefer less spice.
Dependency
Roasted Cauliflower Burrito Bowls
Tags
One Pot, Freezer Friendly, Quick and Easy
Proteins
Plant-based "meats", Beans, pinto
Cuisines
Latin
Save recipe
67

Ingredients

Metric
Servings:
4
Spicy Soyrizo Soup:
  • Chayote squash - 8 oz , chopped (sub zucchini)
  • Onions, medium - 1 , diced
  • Peppers, poblanos - 1 , diced (sub green bell pepper)
  • Jalapenos (opt) - 1 , chopped
  • Garlic - 2 cloves , chopped
  • Hominy - 1 1/2 cups , drained and rinsed
  • Beans, pinto (14 oz / 397 g) - 1 can , drained and rinsed
  • Oil, cooking - 1 Tbsp
  • Soyrizo - 12 oz
  • Stock, any type - 5 cups
  • Coleslaw mix - 10 oz
  • Salsa, store-bought - 1/2 cup
  • Cilantro - 1/4 bunch , chopped
  • Lime juice - 2 tsp
  • Hot sauce (opt) - to taste
  • Sour cream (opt) - for serving

Prep

  1. Chayote / Onions / Poblanos / Jalapenos / Garlic - Prep as directed. Store chayote in one container. Combine onions, poblanos, jalapenos, and garlic in another container. (Can be done up to 5 days ahead)
  2. Hominy / Beans - Drain and rinse.

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Make

  1. Heat a Dutch oven over medium-high heat. Add oil and then onions, poblanos, jalapenos, and garlic. Saute until softened, 4 to 5 minutes.
  2. Add soyrizo and saute for 3 to 4 minutes, breaking soyrizo apart as it cooks.
  3. Add chayote, hominy, beans, and stock. Bring to a simmer.
  4. When soup is simmering, stir in coleslaw mix and salsa.
  5. Simmer until chayote and coleslaw are tender, ~10 minutes.
  6. While soup simmers, chop cilantro.
  7. Remove soup from heat and stir in lime juice. Season with some salt and pepper. If you’d like the soup spicier, stir in some hot sauce.
  8. Divide soup between bowls and top with sour cream and cilantro. Enjoy!

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