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Add a photoServe this delicious soup/stew year round! Freezes well also.
Ingredientes
- 8 ounce Link Chorizo
- 2 tablespoons canola oil
- One Yellow bell pepper
- One Red Bell Pepper
- 3 Pineapple slices
- 1-1/2 cup Vegetable Stock/Broth (low sodium)
- 1/2 cup cold water
- Sea Salt, to taste
- one lemon juice only
- one tablespoon granulated sugar
Direcciones
- In a saute pan add oil on medium heat slice chorizo into small bite size slices, cut pineapples, diced bell peppers and cook 8-10 minutes. Stir during cooking time
- In a lidded soup/stock pot add vegetable stock, water, lemon juice, sugar and stir well on medium heat, transfer saute pan ingredients into stock pot and cook additional 8 minutes. Stir gently.
- Ladle into soup bowls and enjoy the flavors!
- Sweet and Savory!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 555g | |
| Recipe makes 4 servings | |
| Calories 517 | |
| Calories from Fat 262 | 51% |
| Total Fat 29.19g | 36% |
| Saturated Fat 8.71g | 35% |
| Trans Fat 0.03g | |
| Cholesterol 50mg | 17% |
| Sodium 1058mg | 44% |
| Potassium 655mg | 19% |
| Total Carbs 52.22g | 14% |
| Dietary Fiber 5.4g | 18% |
| Sugars 39.02g | 26% |
| Protein 15.78g | 25% |
Comentarios
25 de Abril de 2016Hi Shalee can substitute for pork (Italian sweet or hot sausage), instead on Mexican Chorizo?!
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