Description

This hearty Spanish-inspired soup features tender chunks of potato simmered in a rich, paprika-infused broth. Slices of savory, spiced sausage and vibrant bell peppers add depth and a pleasant texture, creating a comforting and flavorful meal perfect for any occasion.

Ingredients

Scale

2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 red bell pepper, chopped
8 ounces beef chorizo, sliced
1 teaspoon smoked paprika
1/2 teaspoon sweet paprika
4 cups vegetable broth
2 large potatoes, peeled and cut into 1-inch cubes
1 (14.5 ounce) can diced tomatoes, undrained
Salt to taste
Freshly ground black pepper to taste
Fresh parsley, chopped, for garnish

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Instructions

Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
Stir in minced garlic and chopped bell peppers. Cook for another 3-5 minutes until the peppers begin to soften.
Add sliced beef chorizo to the pot and cook, stirring occasionally, until lightly browned, about 5-7 minutes.
Stir in smoked paprika and sweet paprika, cooking for 1 minute until fragrant.
Pour in vegetable broth and diced tomatoes. Add the cubed potatoes. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender.
Season with salt and freshly ground black pepper to taste.
Ladle the soup into bowls and garnish with fresh chopped parsley before serving.

Notes

For best results, use waxy potatoes like Yukon Gold or red potatoes, as they hold their shape well during simmering.

Adjust the amount of paprika to your preference for a milder or more intense smoky flavor.

This soup can be made ahead and tastes even better the next day as the flavors meld. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

Serve with crusty bread for dipping to complete the meal.

Prep Time: 20 minutes
Cook Time: 35 minutes

Nutrition

Calories: 380
Fat: 20g
Carbohydrates: 35g
Protein: 25g