Chorizo and Cabbage Soup Chorizo and Cabbage Soup

Chorizo and Cabbage Soup | Food styling by David Grenier | Prop styling by Catherine Doherty Image by: Maya Visnyei

Chorizo sausage adds spicy heat to this hearty winter soup. The fat left in the pan after cooking the meat infuses the cabbage with flavour. If you're not a fan of sweet potatoes, you can substitute with the yellow-fleshed variety.

  • Prep time 15 minutes
  • Total time 30 minutes



In Dutch oven or large heavy-bottomed saucepan, heat oil over medium-high heat; cook sausages, stirring often, until crisp, about 5 minutes. Using slotted spoon, transfer to plate. Set aside.

In same pan, stir-fry cabbage and caraway seeds over medium-high heat until cabbage is tender-crisp, about 2 minutes. Scrape into small bowl. Set aside.
In same pan, bring sweet potatoes, beans, broth and 3 cups water to boil. Reduce heat to medium, partially cover and simmer until sweet potatoes are tender, 12 to 15 minutes.

Ladle 2 cups of the soup into blender and purée until smooth; return to pan. Stir in sausages, cabbage mixture and thyme; cook over medium heat, stirring occasionally, until warmed through, about 5 minutes.

Makes 6 to 8 servings.

Nutritional facts Per each of 8 servings: about

  • Fibre 5 g
  • Sodium 1106 mg
  • Sugars 5 g
  • Protein 18 g
  • Calories 335
  • Total fat 18 g
  • Potassium 558 mg
  • Cholesterol 45 mg
  • Saturated fat 7 g
  • Total carbohydrate 26 g


  • Iron 14
  • Folate 18
  • Calcium 6
  • Vitamin A 95
  • Vitamin C 24
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Chorizo and Cabbage Soup