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Smokey-Spicy Spanish Soup with Dandelion Greens

Mmmmm good...refrigerator soup

Here’s another quick, easy, low-cal dinner that warmed us up on a chilly night. This time the big flavors were predominantly Spanish from a good dose of smoked Spanish paprika. I used dandelion greens but any green with a bit of a bite would do. GH and I could exist on this type of food all the time. There were no leftovers and we stayed on our lower calorie goal.

Smokey-Spicy Spanish Soup with Dandelion Greens
1 boneless, skinless chicken breast, diced
2 chicken/spinach sausages, diced
1 medium onion, diced
1 can chickpeas
1 bunch dandelion greens, chopped
1 cup frozen, chopped red and yellow bell peppers
3 roma tomatoes, diced
6 cloves garlic, chopped fine
2 cups chicken stock
1 cup tomato water or tomato juice
1 tablespoon smoked Spanish paprika
1 teaspoon ground cumin
1/2 teaspoon red pepper flakes
1/4 teaspoon chipotle powder
1 tablespoon olive oil
salt / pepper

Heat a 4 quart pot on a medium burner, add the olive oil and the onions and sautÄ— until it starts to brown. Add the chicken and sausage and sautÄ—. Add all the other ingredients and bring to a boil. Turn the heat down to a simmer and let it cook for 15 minutes or until the greens are tender. Taste for salt/pepper and adjust accordingly. Serves 2-4

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March 15, 2007 | Filed Under beef, fish, poultry, pork, food, low carb, low cal, quick and easy, recipe, spicy 

comments

4 Responses to “Smokey-Spicy Spanish Soup with Dandelion Greens”

  1. Ros on March 17th, 2007

    I’ve never used dandelion greens before. Did you just go and pick them out of your garden?

  2. vanessa on March 17th, 2007

    Hi Ros, the dandelion greens are grown specifically for eating and are in the market. We also get them from our CSA. They are an Italian variety and are larger than the kind in the yard. I like them because they are kind of peppery.

  3. Scott at Realepicurean on March 23rd, 2007

    Dandelions from the garden can be eaten too – and I’m not sure that they’re a distinct species from the bought variety.

    Whatever, they’re delicious and underused. You’ve given me a little inspiration for a future post, if I can find any dandelions growing outside…

  4. mark on November 27th, 2007

    This sound like a great unique recipe, have never thought to try dandelions

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