Chorizo & Navy Bean Soup

• 2 tablespoons olive oil or 2 tablespoons canola oil
• 6 -8 ounces chorizo sausage (casing removed)
• 1 medium red onion, thinly sliced
• 2 -3 garlic cloves, chopped
• 1/2 teaspoon paprika
• 1 (14 ounce) can diced tomatoes
• 2 cups chicken broth
• 1 (14 ounce) can navy beans
• 1/2 cup flat leaf parsley, chopped
• 1/2 cup cilantro, chopped
• 1/4 - 1/2 cup mushroom (optional)
• 3 dashes Worcestershire sauce (optional)

1. Saute sausage and onions until onions are limp, then add garlic and mushrooms (if used) and cook until sausage is lightly browned.
2. Stir in paprika and cook just for a minute.
3. Add tomatoes, broth and beans and bring to a boil.
4. Reduce to a simmer and cook, uncovered, about 10 minutes.
5. Add salt and pepper to taste.
6. Add cilantro and parsley just before serving.

olive oil, sausage, red onion, garlic, paprika, tomatoes, chicken broth, navy beans, flat leaf parsley, cilantro, mushroom, worcestershire sauce

Taken from www.food.com/recipe/chorizo-navy-bean-soup-465979 (may not work)