Instead of using pork Chorizo sausage, I simply brown up some plain ground turkey and then add the following “Chorizo” spices to the soup. The soup itself is usually a chicken broth base with whatever combination of soup-ish veggies are hiding in the fridge or freezer, and maybe some noodles, rice, and/or beans tossed in for fun. Tonight’s version has two cans of stewed tomatoes (undrained) added to it as well as my standard chicken broth.
This spice mix has become my go-to soup spice … we love it!
FAUX CHORIZO “SAUSAGE” SEASONING
- 2 cloves garlic, crushed (I personally use 6 cloves – we love garlic!)
- a splash of red wine (optional – I use a splash of red wine vinegar)
- 1 Tablespoon smoked paprika
- 1/2 teaspoon crushed red pepper (I use cayenne powder)
- 1 teaspoon salt
- 1/2 teaspoon coriander
- 1/2 teaspoon cumin
- 1/2 teaspoon ground black pepper
I have a tendency to make VERY thick soups. My kids always feel like soup anywhere else or from a can is “too watery.” They jokingly refer to super thick soup as Mom Soup. My son often asked what exactly was the difference between soups and stews. In our house, it’s difficult to tell.
When my oldest daughter got married last November, she called me up one day after Thanksgiving and said, “I’m so proud of myself! I made my first batch of Mom Soup! It was almost thick enough to eat with a fork!” I was so proud.
The ultimate soup compliment from anyone in our house is, “It’s almost as good as Mom Soup.”
I usually use the following linked recipe for my soups. To make a homemade soup into “Mom Soup” if it seems watery, just add more stuff. Rice, beans, split peas, noodles, whatever.
Gonna go stir my soup now!