You can adjust from vegetarian to meaty by adding up to 8 oz (225 g) dry chorizo sausage or a piece of lean smoky bacon or smoked turkey thigh.
Earl Johnson collaborated with two students — one Spanish and one Portuguese — to refine this vegetable-and-chorizo soup.
Added during the last few minutes of cooking, kale brings bright green colour, great texture and plenty of health benefits to this simple, delicious soup.
Shane Siddon from Notre Dame School submitted this recipe. For the vegetable stock, you can either use a canned vegetable stock, powder reconstituted or cooking liquid left over from mild vegetables, such as potatoes or carrots. To give this mild-flavour soup a Tex-Mex touch, cook 4 tsp (20 mL) chili powder with the onion and mushrooms.
For a quick and satisfying supper, serve this chock-full-of-vegetables soup with crusty whole grain rolls and a simple green salad.
This hearty sauce makes great use of inexpensive and healthful lentils. They are a great source of iron and are a popular meat alternative for vegetarians. Toss with rigatoni or rotini pasta.
Serve these hearty ribs with mashed potatoes or rice to soak up the delicious juices.
