“Jose Romano” Soup/Stew


So my favorite type of cooking is one-pot meals. Although, I’ve never used a slow cooker! 😛 This is one our favorites to eat (especially as it gets colder outside) — something we call a “Jose Romano” — because I use italian seasonings and herbs and a minestrone base with chorizo sausage. It initially started out as a soup and has evolved to a stew because I like to throw everything in the pot. 🙂

Mirepoix + barley (the makings of my jose romano soup)

We have discovered that like with all soups and stews, this dish is best as a reheat/leftovers or a day or two later, which lets all the flavors meld and become extremely sumptuous and hearty.

JR soup - adding tomato product

JR Soup - adding tomato sauce

JR soup - kidney beans and garbanzo beans added

JR Soup - chorizo and green beans added
Below is my recipe, plus or minus a few ingredients, depending on what I need to use up in the kitchen. 😛

Jose Romano

1 onion
1-2 celery stalk
1-2 carrot
4 garlic cloves
1 can diced tomatoes
1 Q chicken stock
1-2 chorizo sausage, quarter-dice
1 can kidney beans
1/4 bag of kale or spinach
¼ C Italian seasoning blend
liquid smoke

Stew — add the following:
1 can tomato sauce
1 can garbanzo beans
1 C barley
½ bag frozen green beans (long is perfect, as it wilts down)
chicken (leftovers)

  1. Saute mirepoix
  2. Add tomato product, smoke and italian seasonings and herbs
  3. Add stock, barley and reduce.
  4. Add frozen items: spinach/kale, green beans followed by canned items — kidney beans, and garbanzo beans
  5. Lastly, add chorizo (don’t add too soon or meat will be flavorless.)
  6. Bring to a boil and shut heat off. Cool, containerize and freeze.

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