Spicy Cabbage Soup
Info
Time
Difficulty
Servings
Ingredients
2 tablespoons olive oil extra virgin, plus more for drizzling
1 yellow onion large, chopped
8 ounces chorizo (approximately 2 1/2 links), sliced 1/4 inch thick
4 cloves garlic finely chopped
1/4 teaspoon red pepper flakes plus more to taste
8 cups water
1 pound potatoes Yukon Gold, peeled and cut into 1/4 inch pieces
1 savoy cabbage (or green) small (1 lb.), cored and thinly sliced
1 can navy beans or great northern, (15 oz. can)
2 tablespoons kosher salt more to taste
black pepper freshly ground
1/2 lemon juice
Heat the 2 tablespoons of oil in a large stockpot or cast-iron pot set over medium-low heat. Add the onion and chorizo and let cook, stirring occasionally until the onion softens, about 8 minutes. Add the garlic and red pepper flakes and continue cooking until the mixture turns fragrant, 1-2 minutes.
Add the water and potatoes, raise the heat and bring to a boil. Lower the heat and simmer until the potatoes are tender, 10-15 minutes.
Add the cabbage and beans and simmer until cabbage wilts, 5-10 minutes. Remove from heat and season with 2 tablespoons salt and pepper to taste. Add lemon juice and taste to adjust seasonings. Divide into bowls and serve drizzled with additional olive oil.
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