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Soup & Stew
4 - 6 servings
10 minutes
45 minutes
Chef Tam Gilbert
1 Melissa’s Organic Soup Starter Kit, peeled and diced
¼ cup extra virgin olive oil
6 cloves garlic, minced
Salt and pepper
1 pack Melissa’s Soyrizo
1 tablespoon smoked paprika
1 (28 ounce can) crushed fire-roasted tomatoes
4-6 cups vegetable broth
3 packs Melissa’s Six Bean Medley
Juice and zest from 1 lime
¼ cup fresh oregano, chopped
½ cup shaved Parmesan, sharp white cheddar or feta for garnish, optional
Fresh oregano for garnish, optional
To prep Melissa’s Organic Soup Starter Kit, peel and dice carrots and onions and set aside in a medium bowl. Dice celery hearts and zucchini and add to carrots and onions. Peel and chop potatoes into cubes and set aside.
Heat olive oil in a heavy-bottomed soup pot. Add diced carrots, onions, celery, zucchini, minced garlic and a pinch of salt and pepper. Sauté over medium-high heat for 8-10 minutes, until the onions turn translucent. Add potatoes and mix until combined.
Add smoked paprika and Soyrizo and mix until combined.
Pour in crushed fire-roasted tomatoes and vegetable broth. Bring to boil, then simmer on low heat for about 30 minutes, until the potatoes are tender.
Once the potatoes are cooked add Melissa’s Six Bean Medley heat for an additional 10 minutes.
Finish chili with fresh lime juice and zest and fresh oregano. Serve with shaved cheese of choice and a sprig of oregano.
