Ingredients
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5 ounces Portuguese chourico, diced
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1 red onion, diced
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1 (15 ounce) can garbanzo beans, with liquid
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1 (14.5 ounce) can diced tomatoes
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1 sweet potato, peeled and diced
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4 cups vegetable broth
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1 teaspoon dried thyme leaves
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5 ounces baby spinach
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salt and ground black pepper
Directions
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Cook the chourico in a soup pot over medium-high heat until it releases some oil. Add the chopped onion; stir and cook until the onions are soft, about 5 minutes. Mix in the garbanzo beans, diced tomatoes, sweet potatoes, vegetable broth, and thyme. Bring the soup to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the sweet potatoes are soft, about 10 minutes.
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Stir the baby spinach into the soup and continue cooking for 5 minutes. Season with salt and pepper to taste.
Editor's Note:
If using Soyrizo™, cook the onion in a tablespoon of oil first, then add the soyrizo and proceed as directed.
Nutrition Facts (per serving)
199 | Calories |
8g | Fat |
24g | Carbs |
8g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 199 | |
% Daily Value * | |
Total Fat 8g | 10% |
Saturated Fat 3g | 13% |
Cholesterol 17mg | 6% |
Sodium 791mg | 34% |
Total Carbohydrate 24g | 9% |
Dietary Fiber 5g | 17% |
Total Sugars 6g | |
Protein 8g | 16% |
Vitamin C 16mg | 17% |
Calcium 92mg | 7% |
Iron 4mg | 21% |
Potassium 452mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.