Chorizo, Rice and Bean Soup

• Gluten free

• Meat

  • 1 lb Chorizo, ground

• Produce

  • 1 can Beans
  • 2 Garlic cloves
  • 1 Lime
  • 2 tsp Parsley, dried
  • 1 Parsley or cilantro, fresh
  • 1 can Tomatoes
  • 1 Yellow onion

• Canned Goods

  • 2 cups Beef stock

• Pasta & Grains

  • 1/2 cup Rice

• Baking & Spices

  • 1 Salt and fresh ground pepper

• Dairy

  • 2 tbsp Butter

• Liquids

  • 2 cups Water

Found on diethood.com

Description

Ingredients

• 2 tablespoons butter
• 1 yellow onion, diced
• 2 garlic cloves, chopped
• 1-pound ground chorizo (you can also use the chorizo sausage sold in casings - remove from casings when cooking)
• salt and fresh ground pepper, to taste
• 1 can (15-ounces) diced tomatoes
• 1 can (15-ounces) beans, rinsed and drained (you can use pinto beans, great northern, kidney... whatever you have on hand)
• 2 teaspoons dried parsley
• 2 cups beef stock
• 2 cups water
• 1/2 cup uncooked rice (feel free to use white, brown, wild, etc...)
• chopped fresh parsley or cilantro
• lime wedges (optional)

Directions

• Melt butter in a dutch oven or a soup pot.
• Add diced onion and cook for 1 minute.
• Stir in garlic; continue to cook for 30 seconds, stirring occasionally.
• Add chorizo; season with salt and pepper and cook over medium-high heat for 4 to 5 minutes, or until browned, stirring to break up and crumble the meat.
• Stir in diced tomatoes and beans.
• Season with dried parsley and continue to cook for 2 minutes.
• Add beef stock and water; bring to a boil, stirring occasionally.
• Stir in rice and reduce heat to a simmer.
• Cover and continue to cook for 12 to 15 minutes, or until rice is thoroughly cooked.
• Remove from heat.
• Ladle soup into bowls; add fresh lime juice from one small wedge, sprinkle with parsley or cilantro and serve.