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Puerto Rican Chorizo Soup – Vegan Recipe

Prep Time: 30 min Cook Time: 35 min Total Time: 1 hr 5 mins
Servings 8

This Puerto Rican Chorizo Soup is the meatless version of the traditional recipe. This hearty soup is the perfect comfort food for cold and rainy days. Great for fall and winter!

  • 4 tablespoons coconut or olive oil
  • 1/2 medium white onion, diced
  • 1 green pepper, chopped
  • 1/2 cup sofrito
  • 2 garlic cloves, minced
  • 1 bottom mushrooms
  • 12 oz of vegan chorizo, thinly sliced
  • 1 adobo and sazon (**add more if desired)
  • salt and pepper to taste
  • 2 bay leaf
  • 1 teaspoon dried oregano
  • 1 handful of cilantro and culantro (recao)
  • 1 tablespoon amino coconuts (optional)
  • 5-6 veggie broth
  • 2 water
  • 1/4 tomato sauce
  • 2 large potatoes, diced
  • 1-2 carrots, sliced
  • 1-1/2 noodles or your choice of pasta
  1. Preheat a large caldero or Dutch oven to medium heat. Add oil, onion, pepper, and sofrito. Sauté for a few minutes.

  2. Add mushrooms and vegan chorizo. Cook for about 5 minutes.

  3. Add seasonings, and herbs stirring to coat the vegan chorizo and mushrooms. Then add the amino coconuts if using. Cook for a few minutes.

  4. Add veggie broth, water, potatoes, and carrots. Cook for 15 minutes.

  5. Then add pasta and cook for about 8-10 minutes or until pasta is al dente.

  6. Serve with avocado slices and bread. Enjoy!

Keywords: Chorizo soup, Puerto Rican chorizo soup, Puerto Rican Food, stew, vegan soup