DifficultyBeginner

<p style="text-align: left">Cooler weather means it’s time for hearty, heart-warming soups. Not only are soups natural comfort food, but they’re a great way to take advantage of all the fresh produce that’s in season. This recipe uses flavorful vegetables and low-fat chicken salad to mix together in a delicious one-pot meal. Try it with the <a href="https://www.usmed.com/diabetic-recipe/airy-keto-white-bread/">Airy Keto White Bread</a>!</p>

[cooked-sharing]

Fall Harvest Vegetable Chorizo Soup
Yields1 Serving
Prep Time15 minsCook Time45 minsTotal Time1 hr
 1 tablespoon olive oil
 2 chicken chorizo sausages (~ 8 ounces), sliced
 1 medium onion, chopped
 2 celery stalks, chopped
 2 carrots, sliced
 2 garlic cloves, minced
 1 red bell pepper, chopped
 1 1/2 cups cabbage, thinly sliced or chopped
 1 1/2 cups cauliflower, chopped
 1 1/2 cups chopped tomatoes (or one 15-ounce can)
 1 1/2 cups tomato sauce (one 15-ounce can)
 one piece Parmesan rind, optional
 4 cups low sodium chicken broth
 1 bunch Swiss chard, chopped (~ 5 cups)
 1 zucchini, chopped
 fresh grated Parmesan cheese for serving, optional
1

Heat oil in a large pot; add sliced sausages, onion, celery, carrot, garlic and red bell pepper; sauté until fragrant and sausage starts to brown a little, about 5 minutes.

2

Add cabbage, cauliflower, chopped tomatoes, tomato sauce, Parmesan rind and chicken broth. Bring to a boil; reduce heat to low and cook, covered, for 20 minutes.

3

Add Swiss chard and zucchini and stir to combine; bring to a boil, then reduce heat to low and cook, covered, for another 15-20 minutes until vegetables are just tender.

4

Serve with grated Parmesan cheese, if desired.

Source

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Nutrition Facts

Serving Size 2 servings

Servings 1


Amount Per Serving
Calories 202
% Daily Value *
Total Fat 942g1450%
Cholesterol 16mg6%
Sodium 763mg32%
Total Carbohydrate 2035g679%
Dietary Fiber 627g2508%
Protein 1028g2056%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 1 tablespoon olive oil
 2 chicken chorizo sausages (~ 8 ounces), sliced
 1 medium onion, chopped
 2 celery stalks, chopped
 2 carrots, sliced
 2 garlic cloves, minced
 1 red bell pepper, chopped
 1 1/2 cups cabbage, thinly sliced or chopped
 1 1/2 cups cauliflower, chopped
 1 1/2 cups chopped tomatoes (or one 15-ounce can)
 1 1/2 cups tomato sauce (one 15-ounce can)
 one piece Parmesan rind, optional
 4 cups low sodium chicken broth
 1 bunch Swiss chard, chopped (~ 5 cups)
 1 zucchini, chopped
 fresh grated Parmesan cheese for serving, optional

Directions

1

Heat oil in a large pot; add sliced sausages, onion, celery, carrot, garlic and red bell pepper; sauté until fragrant and sausage starts to brown a little, about 5 minutes.

2

Add cabbage, cauliflower, chopped tomatoes, tomato sauce, Parmesan rind and chicken broth. Bring to a boil; reduce heat to low and cook, covered, for 20 minutes.

3

Add Swiss chard and zucchini and stir to combine; bring to a boil, then reduce heat to low and cook, covered, for another 15-20 minutes until vegetables are just tender.

4

Serve with grated Parmesan cheese, if desired.

Hearty Fall Harvest Vegetable and Sausage Soup

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