Sick person soup w/ chorizo, potatoes, spinach, and beans.
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 127.6
- Total Fat: 2.4 g
- Cholesterol: 0.0 mg
- Sodium: 317.4 mg
- Total Carbs: 23.4 g
- Dietary Fiber: 5.6 g
- Protein: 6.1 g
View full nutritional breakdown of Sick person soup w/ chorizo, potatoes, spinach, and beans. calories by ingredient
Introduction
With only 125 calories per serving it will burn the flu/cold right outta you! It has a surprising amount of vitamin c, the magic of chicken broth, garlic, lime juice, and the magic of it's own. With only 125 calories per serving it will burn the flu/cold right outta you! It has a surprising amount of vitamin c, the magic of chicken broth, garlic, lime juice, and the magic of it's own.Number of Servings: 20
Ingredients
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10 oz. Soy Chorizo
4.5 c. red onion, chopped into half moons
1 t. red chili flakes
6 medium sized potatoes, diced (w/ peel)
1 c. or one small can el pato salsa
15 c. Water
1 bay leaf
1/2 oz. dried cilantro
1 T dried Mexican oregano (or reg.)
3 T chopped garlic
1 T smoked paprika
1/4 c. lime juice
16 oz. frozen Spinach
3 c. canned pinto beans
fresh cilantro, for garnish
Directions
In a large pot, cook chorizo over medium heat breaking it up occasionally with a wooden spoon.
Add red onion and chili flakes. Continue cooking until the red onions soften.
Add el Pato, making sure to scrape the bottom of your pot with your wooden spoon. Then, add in your bay leaf, oregano, dried cilantro, paprika, water, and 6 cups of water. Bring to a simmer, cover, turn to low and leave for another 10 minutes.
Add potatoes, cover. When potatoes are tender add pinto beans and spinach.
Bring to a simmer again. Taste and season with salt or vinegar/lime juice accordingly. If it's too spicy - add more water. But, remember - the heat heals!
Garnish with fresh chopped cilantro and a sprinkling of hard cheese (can use Mexican queso anejo, or another garnishing cheese like Romano or Parmesan).
Feel better!
Makes 20 1.5-cup servings.
Number of Servings: 20
Recipe submitted by SparkPeople user CAROLINE1000.
Add red onion and chili flakes. Continue cooking until the red onions soften.
Add el Pato, making sure to scrape the bottom of your pot with your wooden spoon. Then, add in your bay leaf, oregano, dried cilantro, paprika, water, and 6 cups of water. Bring to a simmer, cover, turn to low and leave for another 10 minutes.
Add potatoes, cover. When potatoes are tender add pinto beans and spinach.
Bring to a simmer again. Taste and season with salt or vinegar/lime juice accordingly. If it's too spicy - add more water. But, remember - the heat heals!
Garnish with fresh chopped cilantro and a sprinkling of hard cheese (can use Mexican queso anejo, or another garnishing cheese like Romano or Parmesan).
Feel better!
Makes 20 1.5-cup servings.
Number of Servings: 20
Recipe submitted by SparkPeople user CAROLINE1000.
Member Ratings For This Recipe
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AKELAZ
