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You can use andouille sausage or chopped cooked bacon in place of the chorizo in this hearty soup.

Source: Everyday Food, October 2010
Total Time Prep Servings



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How would you rate this recipe?
  • pickettje
    20 FEB, 2011
    I like the prior contributor's suggestion regarding the cutting the red peppers in half. I had a hard time peeling them keeping them whole the first time I made this recipe. This is a delicious soup though... I'm making one big pot today to provide lunch for the rest of the week.
  • bizzeb
    19 NOV, 2010
    This is a soup for these cold days in November. Followed the directions to a "t". I made a slight change in how to prepare the vegetable. Tossed the potatos in a bowl with small amount of olive oil. Spread on a what you call a cooling rack for cookies, I cut the peppers into halves, removed the seeds and placed the halves on the rack with the potatoes and garlic. I brushed the peppers with oil evenly on each pepper half and roasted as directed.

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