Ingredients
6
6 servings
- •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
Instructions
- Cook the chourico in a soup pot over medium-high heat until it releases some oil. Add the chopped onion; stir and cook until the onions are soft, about 5 minutes. Mix in the garbanzo beans, diced tomatoes, sweet potatoes, vegetable broth, and thyme. Bring the soup to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the sweet potatoes are soft, about 10 minutes.
- Stir the baby spinach into the soup and continue cooking for 5 minutes. Season with salt and pepper to taste.
Nutritional Facts
Per 6 servings
- Calories: 199
- Carbohydrate: 24g
- Fat: 8g
- Fiber: 5g
- Protein: 8g
- Sugar: 6g
Related Recipes
Portuguese Chourico Stew
Chourico Stew
Portuguese Chourico and Peppers
Portuguese Sausage Soup
Portuguese Chourico, Beans, and Rice
Creamy Broccoli Soup
Portuguese Bean Soup
Broccoli, Ham, and Sweet Potato Soup
Instant Pot Broccoli-Cheese Soup
Portuguese Bean Soup I
Creamed Broccoli Soup
