Packed with protein and flavor.
1 Tbsp olive oil
6 oz soy chorizo (soyrizo)or kosher chorizo such as Jack's
½ of 1 large onion, diced
½ of 1 red bell pepper, diced
3 Cloves of garlic, finely minced
3 Carrots, sliced in rounds
Salt and pepper
1 Large russet potato, cubed
½ Kabocha squash, seeded and cut into large chunks, including peel
1 Smoked turkey leg
1 8 oz can of tomato sauce
1 Quart chicken broth
2 Cans garbanzo beans, drained and rinsed
1 Bay leaf
1 Bundle of chard, ribs removed and leaves coarsely chopped
Step 1: In a large stockpot, heat olive oil over medium heat. Add soyrizo, breaking it up with a wooden spoon.
Step 2: Add the onion, bell pepper, garlic, and carrot, and season with salt and pepper. Cook until unions are translucent.
Step 3: Add the potato, squash, turkey leg, tomato sauce, broth, garbanzo beans, and bay leaf. Cook until the potato and squash are fork tender.
Step 4: Remove the bay leaf, turkey leg, and squash pieces.
Step 5: Shred the meat off the turkey leg, and return to pot.
Step 6: Remove the peel from the squash, dice the flesh, and return to the pot. Add the chard, and continue cooking until chard wilts.
Step 7: Taste for seasoning, and adjust accordingly with salt and pepper.