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Chorizo and Veggie Stew

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: Serves 4 1x
chorizo and veggie stew
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  • 12 ounces chorizo sausage links sliced (4 three ounce sausages)
  • 2 tablespoons olive oil
  • 1 cup sliced carrots
  • 1 diced red or green pepper
  • 23 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 12 tablespoons dried parsley)
  • Salt and pepper to taste


  1. Add oil and garlic to the bottom of a large stock pot over medium heat
  2. Once hot, add in carrot, onion, pepper and chorizo and sauté for 3-4 minutes
  3. Once veggies start to soften, add in potatoes, celery, tomato and lime juice
  4. Stir and let sauté for 2-3 more minutes
  5. Pour in the water and the Vital Proteins Collagen Bone Broth
  6. Add in salt and pepper to taste
  7. Stir and bring to a boil
  8. Once boiling, reduce heat a bit and cover
  9. Let simmer for 10-15 minutes or until all veggies are cooked throughly
  10. Stir in fresh parsley
  11. Remove from heat and serve!

For the Slow Cooker:

  1. Add in all ingredients to a slow cooker except fresh parsley
  2. Stir to combine
  3. Set to low for 4-5 hours or high for 2-4.