Easy Chourico Soup

5 ounces Portuguese chourico, diced

1 red onion, diced

1 (15 ounce) can garbanzo beans, with liquid

1 (14.5 ounce) can diced tomatoes

1 sweet potato, peeled and diced

4 cups vegetable broth

1 teaspoon dried thyme leaves

5 ounces baby spinach

salt and ground black pepper

Cook the chourico in a soup pot over medium-high heat until it releases some oil. Add the chopped onion; stir and cook until the onions are soft, about 5 minutes. Mix in the garbanzo beans, diced tomatoes, sweet potatoes, vegetable broth, and thyme. Bring the soup to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the sweet potatoes are soft, about 10 minutes.

Stir the baby spinach into the soup and continue cooking for 5 minutes. Season with salt and pepper to taste.