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Spicy Cabbage and Chorizo Soup

cabbage chorizo soup




2 tbsp. extra-virgin olive oil, plus more for drizzling
1 large yellow onion, chopped
8 oz. chorizo (approximately 2 1/2 links), sliced 1/4 inch thick
4 garlic cloves, finely chopped
1/4 tsp. red pepper flakes, or more to taste
8 cups water
1 lb. Yukon Gold potatoes, peeled and cut into 1-inch pieces
1 small green or savoy cabbage (1 lb.), cored and thinly sliced
1 (15-oz.) can navy or great northern beans
2 tbsp. kosher salt, or more to taste
freshly ground black pepper
juice of half a lemon


1. 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.

2. 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.

3. 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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