Vegan Mofo Day 2: Southern-Style Chorizo Soup

First off, and I won’t mention it again because there’s no reason to keep returning to it again and again, thank you everyone for your enouragement and support–seriously, you all rock!  Major hearts & hugs to you all!

Now onto the food!

One thing that I love about Vegan MoFo is that it always falls during soup season, especially this year given that it’s November and downright nippy now where I am.  (Seriously, I gotta learn how to work this potbellied wood burning stove…)  And one of the things that I love about soup (what do I *not* love about soup??) is how easy it is to cook and transport and eat and share.  I mean, you throw it all in a pot, you stir it a couple of times, you let it do its thing, and then *poof* magical food that you can put in a leak-free tupperware container and take all over.  So easy, so awesome, so November.

So the first soup (of many, I’m sure) this month is this Southern Style Chorizo Soup.  It’s my “clean out the fridge soup” and uses Trader Joe’s soy chorizo, the last of my potatoes (that I planted myself!), local collard greens, the last of the organic black-eyed peas I had sitting around, onion, and garlic.  That’s about all.  Some veg broth, some super simmer-power, and voila, you’ve got a spicy, good-for you, heart-warming soup.

Posts of MoFos Past:

2009: n/a
2008: Mofo #2–Vegan Etsy

Southern-Style Chorizo Soup

1 onion, chopped
4 cloves garlic, minced
2 tbsp olive oil
4 medium-large potatoes, chopped into bite-size pieces
1 package Trader Joe’s soy chorizo
1 c dried black-eyed peas
1 bunch collard greens, de-stemmed and chopped
8 c vegetable broth
salt and pepper to taste

In a stockpot, warm the olive oil over medium heat. Add the onion and saute for 7 minutes, until soft. Add the garlic and cook for 1 more minute until fragrant. Add the potatoes and chorizo and cook for 10 minutes.

Add the vegetable broth, bring to a boil, then the add the black eyed peas and collard greens. Lower the heat to a simmer and cook for 1 hour, or until the black-eyed peas and potatoes are soft.

Serve with cornbread if ya got it.

9 Responses to “Vegan Mofo Day 2: Southern-Style Chorizo Soup”
  1. brandi says:

    I’m SO ready for soup season, and this sounds delicious!

  2. Renae says:

    This looks like an excellent way for me to get collard greens into Mark without his knowing, yay! I’m looking forward to more just-as-awesome soup recipes!

  3. jessy says:

    it got downright nippy here as well – although we’re only about 3 hours away from each other now that i’m think’n abou it. ah ha ha! i don’t think there’s anything i don’t love about soup. damn, soup’s so good in a bahbillion different ways. yay! potatoes that you planted your self = bad ass, and combining them with collard greens, black-eyed peas, ‘n soyrizo = most excellent. i’m gonna pick up some soyrizo on my next trader joe’s run (i also have jo-jo’s for dan and some cranberry apple butter for myself on the list) so i can make your soup! mmmmmmm!

  4. Jessica says:

    Collards and black eyed in soup sounds good! I’ve never thought to try tossing soyrizo into soup, but as long as it holds up this sounds good all around.

    I agree, it’s pretty cool that MoFo coincides with soup season. I’m getting tons of new ideas!

  5. Mo says:

    That soup sounds really, really good!

  6. lazysmurf says:

    That soup looks perfect for a cold day! I love black eyed peas.

  7. Kiersten says:

    Trader Joe’s chorizo is awesome. The next time I pick some up I am definitely making your soup!

  8. Yes! I love that MoFo is around soup season! And because you are the soup-and-bread Queen, I will browse around all your soup recipes to feature one in an upcoming MoFo post. The month is too short to cook everything I want to cook from so many awesome blogs! I need more time!

    Oh look! Heehee! We’re cross-commenting! 😀

  9. I’ve found out your blog today and your recipes are amazing. This soup looks incredibly tasty!

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