• 1/2 pound chorizo sausage, chopped
  • 1/4 cup olive oil
  • 2 carrots, chopped
  • 1 cup chopped onion
  • 5 stalks celery, chopped
  • 5 tomatoes, chopped
  • 3 small potatoes, peeled and chopped
  • 3 quarts chicken broth
  • 1 1/2 tablespoons cayenne pepper
  • 1 (15 ounce) can kidney beans, drained
  • 1/2 cup tomato paste
  • salt and pepper to taste


Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

In a stockpot over medium-high heat, heat oil and saute carrots, onion and celery. Add tomatoes, potatoes, kidney beans and chicken broth. Bring to a boil and stir in cayenne pepper and tomato paste. Reduce heat and simmer for 20 minutes. Add sausage and season with salt and pepper to taste. Serve hot.