1 acorn squash, cubed
2 carrots, cut into coins
2 very large parsnips, diced
2 stalks celery, diced
1 Walla Walla onion, diced
2 cloves garlic, minced
1 teaspoon ground peri peri
8 cups Swanson chicken broth*
freshly ground black pepper
1 bunch lacinato kale
12 oz Portuguese-style chorizo, cut into coins and lightly browned
Add the ingredients from group #1 to a 6 quart slow cooker. Cook on low 8-10 hrs. Stir in group #2. Cover and cook on low 20 additional minutes.
*Depending on the size of your vegetables, you might need slightly more stock. It should just cover the vegetables.
October is official soup weather, I think. It is suddenly quite chilly here and I have to say, I don’t like it one bit! We had lovely weather 2 weekends ago and actually spent an afternoon at a beach searching for sea glass. Now I am trying to think of fun, indoor activities. Maybe I will take up a craft.
I digress, the lovely people at Swanson contacted me and asked if I’d be interested in creating a new soup recipe using their chicken broth. They have new ones out that are flavored, Tuscan Chicken and Louisiana Cajun, and a starter for creamy soups which are all very tasty but for this recipe, I stuck with the classic. I had a bunch of vegetables from my delivery service and some Portuguese chorizo, I decided to go make a vaguely Portuguese inspired soup (we are still obsessed with Portugal after our trip in May) with loads of autumn vegetables and peri peri. I even included kale, which normally I hate but I realized the lacinato variety is actually not bad. Much less fibrous and the stems and ribs were much smaller and more tender than the kale I normally have had. This is a hearty, filling soup that anyone would love. It even freezes well!
Disclosure: I received samples from Swanson® for review purposes. The opinions are completely my own based on my experience, or Disclosure: This post is sponsored by Swanson® but the opinions are 100% my own!