Easy Chourico Soup

Ingredients

• 5 ounces baby spinach 
• 15 ounce garbanzo beans with liquid canned
• 14.5 ounce canned tomatoes diced canned
• 6 servings salt and ground pepper black
• 1  onion diced red
• 1  sweet potatoes and into diced peeled
• 1 teaspoon thyme leaves dried
• 4 cups vegetable broth 
• 5 ounces portuguese chourico diced
• 5 ounces portuguese chourico diced

Equipment

• pot

Directions

1. Cook the chourico in a soup pot over medium-high heat until it releases some oil.
2. Add the chopped onion; stir and cook until the onions are soft, about 5 minutes.
3. Mix in the garbanzo beans, diced tomatoes, sweet potatoes, vegetable broth, and thyme. Bring the soup to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the sweet potatoes are soft, about 10 minutes.
4. Stir the baby spinach into the soup and continue cooking for 5 minutes. Season with salt and pepper to taste.