This hearty soup from Ross Dobson's "Wholesome Kitchen" is easily made vegetarian. Dobson suggests simply replacing the chorizo with 2 cups of sliced mushrooms and cooking as directed. You also can stir in some baby spinach at the end.

Smoky Chorizo and Navy Bean SoupStart to finish: 20 minutesServings: 42 tablespoons olive oil6 ounces chorizo sausage, casing removed, crumbled1 medium red onion, thinly sliced2 garlic cloves, chopped1/2 teaspoon Spanish smoked sweet paprika14-ounce can chopped tomatoes2 cups chicken or vegetable stock14-ounce can navy beans, drained and well rinsed1/2 cup chopped fresh flat-leaf parsley1/2 cup chopped fresh cilantroToasted baguette slices, rubbed with garlic, to serveIn a large saucepan over high, heat the oil. Add the chorizo, onion and garlic and sauté for 5 minutes, or until the chorizo has browned and the onion has softened.Stir in the paprika for 1 minute, or until aromatic.Add the tomatoes, stock and beans and bring to a boil. Reduce the heat to a simmer and cook uncovered for 10 minutes. Stir in the parsley and cilantro, then serve with the garlic toasts.Nutrition information per serving (values are rounded to the nearest whole number): 638 calories; 238 calories from fat (37 percent of total calories); 26 g fat (8 g saturated; 0 g trans fats); 41 mg cholesterol; 71 g carbohydrate; 30 g protein; 9 g fiber; 1,423 mg sodium.(Recipe from Ross Dobson's "Wholesome Kitchen," Ryland, Petters and Small, 2010)