Ingredients
- 12 ounces chorizo sausage links sliced (4 three ounce sausages)
- 2 tablespoons olive oil
- 1 cup sliced carrots
- 1 diced red or green pepper
- 2–3 sliced stalks of celery
- 2 white potatoes, roughly diced
- 1 large diced tomato
- Juice of 1/2 lime
- 1 tablespoon minced garlic
- 3 scoops of Collagen Chicken Bone Broth
- 3 cups water
- 1/2 cup loosely packed fresh parsley, chopped (or 1–2 tablespoons dried parsley)
- Salt and pepper to taste
Instructions
- Add oil and garlic to the bottom of a large stock pot over medium heat
- Once hot, add in carrot, onion, pepper and chorizo and sauté for 3-4 minutes
- Once veggies start to soften, add in potatoes, celery, tomato and lime juice
- Stir and let sauté for 2-3 more minutes
- Pour in the water and the Vital Proteins Collagen Bone Broth
- Add in salt and pepper to taste
- Stir and bring to a boil
- Once boiling, reduce heat a bit and cover
- Let simmer for 10-15 minutes or until all veggies are cooked throughly
- Stir in fresh parsley
- Remove from heat and serve!
For the Slow Cooker:
- Add in all ingredients to a slow cooker except fresh parsley
- Stir to combine
- Set to low for 4-5 hours or high for 2-4.
Find it online: https://www.wholekitchensink.com/chorizo-and-veggie-stew/