Spicy Chorizo and Vegetable Soup

BLE friendly; Low carb; Gluten-free; Vegetarian option; Vegan option

There are few things I enjoy eating more than soup, one of those though is sausage. Hey, let’s combine them into one glorious meal!

Any sausage you can name, I probably have tried it, and that includes meatless sausage. I suppose you could say I am a bit of a connoisseur, but eating healthy can make that a challenge at times.

One tip that you may not know is to simmer the sausage in water until cooked through, then sear or grill to give the sausage some texture. This will help remove some of the fat and impurities; buying nitrate free is a good choice as well. When it comes to the meatless variety, read the ingredients to make sure there is not a significant amount of flour or sugar added.

Now for the meaty variety, I would like to pass on one brand to you guys. If you can find it, Olympia Provisions out of Portland makes outstanding cured and smoked meats. They have a brick and mortar store, but I have been able to find their goodies at several grocery stores here in the NW. Now, on to the recipe!


Serves 4

  • 2 packages Olympia Provisions smoked chorizo (or your favorite meatless brand)
  • 1 medium onion diced
  • 2 carrots diced
  • 2  celery stalks diced
  • 1 small red bell pepper diced
  • ½ Cup each, frozen corn and frozen green beans
  • 3-4 cloves garlic rough chopped
  • 1 Tablespoon olive oil
  • 4 Cups homemade chicken or vegetable stock (store bought is fine)
  • 8 oz washed baby spinach
  • 2 Roma tomatoes halved lengthwise, sliced thin
  • 2-3 green onions sliced thin
  • Your favorite herbs, such as oregano or thyme, a few sprigs, stems removed.
  • Salt and Pepper to taste
  • 2 oz Parmesan cheese


In a frying pan, bring about two inches of water to a simmer and add sausage (if using meatless chorizo, skip this part), cooking until cooked through (165F).

Drain water and spray sausages with a little cooking spray, turning to brown all sides. Remove pan from heat and set aside, you will slice into rounds when it has cooled enough to be handled. Meanwhile, heat oil in a deep pan until oil starts to shimmer, add all ingredients up to but not including garlic. Reserve spinach, tomato and green onion.

Sauté vegetables until translucent, add garlic and cook until fragrant. At this point, add the stock, leaving lid slightly askew. Try not to boil but simmer instead. When the carrots are just cooked through, remove from heat, stir in rest of the ingredients  (except cheese), including the cooked sliced sausage, and cover. Let sit for five minutes before serving; after placing the soup in bowls, top with parmesan cheese.

*BLE notes- I portion the sausage separately in the bowls, and I remove the vegetable from the broth and drain thoroughly. I weigh both according to each person’s meal plan and add 8 oz broth. The fat is split between the oil and the cheese.

The soup is ready!

Cheers, Blue


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