Description
A spicy vegetable and chorizo soup that warms you right up! You can make this in the Instant Pot or slow cooker.
Ingredients
Scale
- 3/4 pound ground chorizo
- 6 cups chicken broth
- 12 ounces Russet potatoes, peeled and diced
- 3 ribs of celery, sliced
- 2 large carrots, peeled and sliced
- 2 Tbsp minced dry onion
- 1 tsp paprika
- 1 tsp garlic powder
- 1 bay leaf
- 1 (15 oz) can chickpeas, rinsed and drained
- 1 (15 oz) can petite diced tomatoes with juice
- 1 Tbsp hot sauce (more or less, depending on your preference)
- Croutons
Instructions
Instant Pot Instructions:
- Turn Instant Pot to saute setting. When display says HOT add in the chorizo and cook for about 5 minutes.
- Pour in the broth and scrape bottom of pot so that nothing is sticking.
- Add in the rest of the ingredients (except the croutons).
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the soup button to 5 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- Stir well. If needed, salt and pepper to taste.
- Ladle into bowls and top each bowl with a handful of croutons. Serve and enjoy!
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add the chorizo into the pan and cook for about 5 minutes. Add the chorizo to the slow cooker
- Add in the rest of the ingredients (except the croutons).
- Cover and cook on low for 6-8 hours.
- Stir well. If needed, salt and pepper to taste.
- Ladle into bowls and top each bowl with a handful of croutons. Serve and enjoy!
- Category: Soup
- Method: Instant Pot or Slow Cooker