When we were living down in Mexico, I learned to love chorizo. That was a time before we all knew what processed foods were really doing to us. But since a few years ago, we have learned to eat healthy, and we really try to walk that road. Though you can splurge a little now and again. That piece of so wanted “Double Fudge Cake” is okay to eat.
The point I guess I am trying to make, is chorizo isn’t really good for you. It’s really overly greasy, and a heart attack waiting to happen. But today we splurged, we had been saving up, and the chorizo was our piece of “Double Fudge Cake.”
There can be some good to say about that chorizo though, and here it is.
The Mexican style chorizo in this soup provides 24.1 grams of protein per 3.5 ounce serving, and because chorizo is made from animal sources — beef and pork — it contributes essential amino acids required for tissue repair and food breakdown. One serving of chorizo sausage (3.5 oz.) contains 0.6 mg of thiamine, or vitamin B-1. The thiamine in this food allows your body to more effectively use certain amino acids, and it helps convert food to energy.
To boost your intake of this vitamin even more, serve chorizo with a side of lentils, pinto beans or black beans. The 3.5 oz. serving of chorizo also has 2 mcg of vitamin B-12, a nutrient that plays an important role in nerve function. A serving of chorizo contains 21.1 mcg of selenium, a significant portion of the suggested intake of 55 mcg per day. The selenium available in the sausage creates antioxidants, which ward off damage often triggered by free radicals.
Here is what you will need to prepare the soup that is very nutritious and sure to warm your insides:
1 large white onion, finely sliced
2 cloves of garlic, finely chopped
1 tsp. of smoked paprika
2 celery stalks, cut into fine slices
2 roman tomatoes, quartered and cut into chunks
1-16 oz. can pinto beans, drained
4 cups chicken stock
½ lb. beef chorizo, torn into small chunks
First dice the onions and celery. Then quarter and chop the tomatoes, and mince garlic. Set all of that aside.
Remove the casing from the chorizo and pull it apart into small pieces.
In a medium stock pot over medium-high heat, heat 1 tbsp. olive oil. When heated, add chorizo and fry until crisp about 2 to 4 minutes.
Using a slotted spoon, spoon out chorizo onto a paper towel lined plate, and set aside.
Lower the heat to medium and add 1 tablespoon of olive oil and heat. Now add the chopped onion, and celery. Fry while stirring until tender, about 6 to 8 minutes. Next add chopped garlic and smoked paprika and mix in well, frying another 1 to 2 minutes. Add chopped tomatoes and mix in well.Fry for another minute.
Next add the beef stock and chorizo. Bring to a boil, turn heat down, and simmer for 10 minutes.
Next add drained pinto beans, and cook for about 5 minutes.
Serve warm in soup bowls and spoon sour cream on top and sprinkled with chopped cilantro.
What’s your favorite not so healthy food to splurge with now and again?
What Others are Saying About Chorizo:
Mexican chorizo mmmm! It has been ages since I had it with scrambled eggs and fried potatoes and tortillas for breakfast. You can not buy that kind of chorizo in Sweden. We have a spainish version. It is delicious too but it is more like sausage hotdog. I highly recommend your recipe to anyone reading your page. I make this during the fall and winter with Spainish Chorizo.
Honey
Thanks Honey, and yes the soup is more appropriate for winter mouths. But I just need to have some soup. I really love anything that is or claims to be Mexican food.
I also like chorizo with eggs and potatoes. I believe the Spanish Chorizo you are referring to is Basque Chorizo? We can also get that here, and yes it a bit harder (like a hot dog), than a Mexican type.
Thanks for the conversation, your thoughts, and for stopping by.
Regards,
Randy