Extra virgin olive oil for sautéing
3 chopped onions
2 chopped green peppers
4 diced cups red potatoes
2 cups corn
4 diced Spanish chorizos
1 1/2 quarts vegetable bouillon broth
10 mashed garlic cloves
1 chopped ripe tomato
Salt to taste
1 tablespoon Spanish paprika
Pinch cumin

Lightly brown chorizos and remove from pot. Sauté onions and green peppers in olive oil and chorizo drippings. Add chorizos, corn, and potatoes. Sauté until vegetables are well cooked. Add mashed garlic and sauté another minute. Add broth, salt and paprika. Bring to a boil. Reduce heat to low. Simmer on low one hour.

Serves 6