I love soup when it is cold outside and I understand it’s been pretty chilly in Austin this week. I made this recipe during a December cold front.
It’s similar to a Portugese chorizo soup, but with a few twists. The turnips and the cabbage give it a strong flavor which I love, but if you are for less “fragrant” vegetables, you could use potatoes instead of turnips.
There wasn’t any chorizo at the market this week, so I bought the sausage at Central Market.
Chorizo & Winter Vegetable Stew
1 pound of chorizo, cut into bite-sized pieces
about 1 lb of potatoes – I used new potatoes because that is what they had at the market, but any potatoes will do. If you use Idaho, be sure to peel them
1/2 head of cabbage
2 cans cannellini beans
4 cloves garlic
1 medium onion
about 8-10 cups of chicken broth
Toss all the ingredients in a large stock pot and bring to a boil. Lower the temperature and let is simmer for 2 hours or so. Season with salt & pepper to taste.
I served this with an AMAZING rosemary ciabatta from Texas French bread. It was the perfect match to the strong flavors in the soup. Big kudos to Brian from TFB for the suggestion.