Categories: Soups

Ingredients

• 3 T. olive oil
• 1 diced yellow onion
• 3 minced garlic cloves
• 1/4 of a cabbage head, cut up
• 1 lb. Mexican chorizo, hormone-free
• 3 cups diced squash or zucchini
• 2 medium red potatoes, diced
• 3 cups beef stock
• 3 cups water
• 2 cups cooked white beans
• salt and pepper
• 1/4 cup cilantro

Directions

1. Heat the oil in a large, heavy pot. Add the onion, and saute until soft. Add the garlic, and saute for 2 minutes. Add the chorizo, breaking it up with a fork while it cooks. When the chorizo has released its fat, drain off the excess fat and return the pot ot the heat.

2. Add the squash and potatoes, and saute 3 to 4 minutes, stirring frequently. Add the cabbage, stirring until it wilts. Add the stock, water, and beans. Bring the liqluid to a boil, reduce the heat and simmer, partially covered, for 15 to 20 minutes, until the squash and potatoes are just tender. Season to taste with salt and pepper. Garnish with cilantro.

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