This soup can be refrigerated for up to 2 days or frozen for 6 months.
You can use pork chorizo instead of the chicken chorizo or omit the sausage, balancing the flavors with your favorite hot sauce.
VEGETABLE SOUP WITH CHICKEN CHORIZO, TOMATOES AND APPLES
Makes 6 to 8 servings (9 cups).
1 medium russet potato
2 tablespoons olive oil
1 pound fresh chicken chorizo, casings removed
1/2 large yellow onion, diced
2 ribs celery, diced
1 medium carrot, scrubbed well and diced
4 large (6 ounces total) white button mushrooms, stemmed and diced
1 medium apple, such as Granny Smith or Pink Lady, peeled, cored and diced
4 cloves garlic, chopped
1 teaspoon dried thyme leaves
1 teaspoon dried oregano
1 large fresh bay leaf
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 medium tomatoes, hulled and coarsely chopped
6 cups no-salt-added chicken or vegetable broth
1 medium zucchini, diced
Have ready a bowl of cool water. Peel the potato, dice it, then submerge the pieces in the water to keep them from turning brown.
Heat the oil in a large pot over medium-high heat until the oil shimmers. Add the chorizo and cook for about 5 minutes, until no traces of pink remain, breaking it into smaller pieces with a wooden spatula.
Drain off the fat, leaving the chorizo in the pot.
Add the potatoes, onion, celery, carrot, mushrooms, apple, garlic, thyme, oregano, bay leaf, salt and pepper. Cook the mixture (uncovered) for several minutes, stirring often, to release the vegetables’ juices. Stir in the tomatoes and broth.
Once the liquid comes to a boil, reduce the heat to medium; cook (uncovered) for 15 minutes, until the potatoes and apples are cooked through. Stir in the zucchini and cook for 5 minutes or just until the zucchini has softened. Discard the bay leaf.
Nutrition assessment is too varied for a meaningful analysis.
David Hagedorn, co-author with chef Cathal Armstrong of “My Irish Table: Recipes From the Homeland and Restaurant Eve” (Ten Speed Press, March 2014).