Cabbage, White Bean, and Spicy Turkey Chorizo Soup

I recently joined Turntable Kitchen.  Earlier this week I received my first package.  It contained a fantastic limited edition 45 by Tei Shi, which made me VERY happy, but I was a little disappointed by the “premium” ingredient of the month: juniper berries.  That is, until I saw the recipe for their cabbage, white bean, and chorizo soup.


Check out the (slightly altered, wife-friendly) recipe below and sign up for Turntable Kitchen today!



1/4 cup of olive oil

1 yellow onion, diced

2 cloves of garlic

1/2 cup of turkey chorizo sausage, crumbled

4 cups of green cabbage, shredded

1 teaspoon of juniper berries, crushed

2 1/2 cups canned cannellini beans, drained and rinsed

6 cups of chicken broth

1 cup of water

grated Pecorino Romano cheese




1. Heat olive oil in large saucepan over medium-high heat.

2. Add garlic and onion and cook, stirring occasionally for 8 minutes.

3. Add chunks of chorizo to onion & garlic mixture.  Stir occasionally until browned.

4. Stir in cabbage until coated.

5. Add chicken broth, water, beans, and juniper berries.  Add salt and pepper.  Bring to a boil.

6. Turn down heat to a simmer and cook for an additional 20 minutes, or until the cabbage has softened.

7. Serve with grated Romano cheese and enjoy!

(Original recipe concept from Turntable Kitchen.)

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