Ingredients:
- 1 lb chorizo sausage (crumbly, hard, or a mix of both)
- 1 carrot, diced
- 1 red bell pepper, diced
- 1 onion, diced
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 2-3 fresh tomatoes, chopped (or 1 cup canned diced tomatoes)
- 1/2 cup wild rice
- 1/2 cup lentils (any variety)
- Water (enough to cover)
- 2 scoops NutriCollagen Bone Broth Collagen
- Salt and pepper (to taste)
Instructions:
Cook the Chorizo:
Brown the chorizo in a large pot or Dutch oven over medium heat. Once cooked, remove it from the pot and set aside.
Cook the Veggies:
In the same pot, add the diced carrot, red bell pepper, and onion with a touch of olive oil. Sauté until the vegetables are softened.
Add Garlic and Tomatoes:
Stir in the minced garlic and chopped tomatoes. Cook until the tomatoes break down and create a sauce-like consistency.
Combine Ingredients:
Add the cooked chorizo back to the pot, along with the wild rice and lentils. Stir to combine.
Simmer the Soup:
Add enough water to cover all the ingredients and bring to a boil. Reduce the heat and simmer until the rice and lentils are fully cooked, about 25-30 minutes.
Finish with Collagen and Seasoning:
Stir in 2 scoops of NutriCollagen Bone Broth Collagen until dissolved. Season with salt and pepper to taste.
Serve:
Ladle into bowls and enjoy this hearty, comforting soup!
Perfect for frost season, pumpkin spice fans, and soup lovers alike.
