Packed with protein and flavor.

Ingredients

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

Directions

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.