Best White Bean And Chorizo Soup Recipes

CREAMY WHITE BEAN AND CHORIZO SOUP

Steps:

• Place beans in heavy large saucepan. Add enough water to pan to cover beans by 4 inches. Let beans soak overnight at room temperature.
• Drain and rinse beans; return to same saucepan. Add 8 cups water, 1 tablespoon oil, smashed garlic clove, rosemary, and bay leaf. Bring to boil. Reduce heat to medium-low, partially cover, and simmer until beans are just tender, 1 to 11/2 hours. Season to taste with salt. (Can be prepared 2 days ahead. Cool slightly, cover, and chill.)
• Drain beans, reserving cooking liquid. Discard rosemary sprig and bay leaf. Heat remaining 2 tablespoons oil in heavy large pot over medium heat. Add onion, carrot, and celery. Sprinkle with salt and pepper. Sauté until vegetables are beginning to soften, about 10 minutes. Add chopped garlic and 1 teaspoon thyme; sauté 2 minutes. Add 2 cups reserved bean cooking liquid, 4 cups chicken broth, and beans. Bring to boil; reduce heat to medium and simmer uncovered until vegetables are tender, about 25 minutes. Cool soup 10 minutes. Meanwhile, sauté chorizo in heavy large skillet over medium-high heat until cooked through, breaking up lumps with back of spoon, about 5 minutes. Transfer chorizo to paper towels to drain.
• Using slotted spoon, remove 1 1/2 cups bean mixture from soup; reserve. Working in batches, puree remaining soup in blender until smooth. Return puree to pot. Stir in reserved whole-bean mixture, remaining 1 1/2 teaspoons thyme, chorizo, and cream. (Can be made 1 day ahead. Chill uncovered until cold. Cover and keep chilled.) Rewarm soup over medium heat, thinning with more broth if desired. Season with salt and pepper. Divide soup among bowls and serve.

WHITE BEAN AND CHORIZO SOUP

Steps:

• In a large pan, heat the olive oil over high heat, and saute the sausage, until it crisps, about 3 to 4 minutes. Drain the pieces on a paper towel, and set aside.
• Reduce the heat to medium-low, and add the onion and celery to the pan and cook, stirring occasionally, until the vegetables have softened, about 6 to 7 minutes. Add in the garlic, thyme, and paprika and continue cooking and stirring, until the herbs are fragrant, about 1 to 2 minutes. Add the tomatoes and cook for another minute. Return the chorizo to the pan along with the stock. Bring the liquid to a boil, reduce the heat, and simmer, stirring occasionally, for 10 minutes. Add in the beans and cook for an additional 5 minutes. Season the soup with the sea salt and black pepper before serving.

SPANISH-STYLE WHITE BEAN, KALE AND CHORIZO SOUP

Steps:

• Place the beans in a large pot or soup kettle. Pour in 8 cups of the stock and bring to a boil over high heat. Reduce the heat to medium and add the bay leaf and a pinch of salt. Cook, partially covered, stirring often and adjusting the heat to keep it at a slow steady simmer, until the beans are tender, about 2 hours. Remove and discard the bay leaf.
• Soak the saffron in the remaining 1/2 cup chicken stock.
• Heat the oil in a large skillet over medium-high heat. Add the chorizo and cook, stirring often, until lightly browned, about 5 minutes. Use a slotted spoon to transfer to a plate. Add the onion; reduce the heat to medium and cook, stirring often, until softened, about 5 minutes. Add the garlic and cook 1 minute longer. Stir in the red pepper and the paprika. Cook for 2 minutes longer, then transfer the contents of the skillet to the bean pot. Stir in the saffron with the soaking liquid, the chorizo, and the kale. Bring back to a simmer and cook just until the kale is wilted, about 5 minutes. Season with salt and pepper, stir in the vinegar, and serve hot in warmed soup bowls.

WHITE BEAN SOUP WITH KALE AND CHORIZO

Steps:

• 1. Heat a large saucepan over medium-high heat. Add chorizo to pan; sauté 1 minute. Add onion and garlic to pan; sauté 5 minutes or until tender. 2. While onions cook, pour broth into a microwave-safe bowl; microwave at HIGH for 3 minutes. Add hot broth and beans to pan; bring to a boil. Partially mash beans with potato masher. Stir in kale and 1/2 teaspoon pepper; cook over medium heat 6 minutes. Sprinkle with cracked pepper, if desired.

WHITE BEAN AND CHORIZO SOUP-MW

Steps:

• 1. Look and pick over beans. Place into a pot or container - add water to a level 2 inches above beans. Soak beans overnight.
• 2. If all you found was link sausages, then remove sausage from casings. Crumble sausage into saucepot and cook over medium heat until about halfway done - breaking meat up as you cook.
• 3. Add onion and cook, stirring frequently, for about 8 more minutes (until onion turns golden). Add garlic and bell pepper and cook for an additional 5 minutes.
• 4. Drain soaked beans and add to sausage mixture. Add remaining ingredients and bring to a boil. Reduce heat and simmer for 1 1/2 - 2 hours or until beans are tender. Season with salt and pepper prior to serving.
• 5. *Substitutions For the beans: 4 cans cannelini or great northern beans (reduce simmer time to about 30-45 minutes) For the vegetable broth: 1-46 oz can V-8* vegetable juice.
• 6. Author's Note: You could easily put everything into a crock pot after soaking beans and browning sausage/onions. Cook on LOW for 7-10 hours. Season with salt/pepper before serving.
• 7. As pictured: I cooked 1 pound great northern beans in my pressure cooker with 6 cups of water (HIGH pressure - 30 minutes). To the undrained beans I added 1 - 12 oz bag of frozen diced onion, 1 - 10 oz bag of frozen diced green bell pepper, 1 - 46 oz can of V-8* vegetable juice, 1 packet Swanson Vegetable Flavor Boost, 1 heaping tablespoon pre-minced garlic, 1/2 tsp salt, 1 tsp pepper and the cooked, crumbled sausage. I brought it up to a light boil and dropped the temperature to low - then let it simmer, covered, for about 45-60 minutes. *V-8 is a registered trademark of the Campbell Soup Company.

SMOKY CHORIZO AND WHITE BEAN SOUP

Steps:

• Heat oil in a skillet over medium heat; stir in carrots, onion, celery, and garlic. Saute until the onion has softened and turned translucent, about 5 minutes. Add chicken stock, bay leaves, salt, pepper, and Cajun seasoning. Bring to a simmer and cook until vegetables are tender, about 20 minutes. Remove bay leaves.
• Puree soup with an immersion blender until smooth. Reduce heat to low, add white beans and chorizo sausage, and heat for another 10 minutes.

WHITE BEAN AND CHORIZO SOUP

Steps:

• 1. Cook chorizo in a Dutch oven over medium-high, stirring constantly, until browned and crumbled, about 8 minutes. Drain well on paper towels. Wipe Dutch oven clean.
• 2. Heat oil in Dutch oven over medium-high. Add onions and next 5 ingredients, and sauté until tender, about 5 minutes. Stir in tomato paste, and cook 1 minute, stirring often
• 3. Increase heat to high. Add beans, chicken broth, and chorizo, and bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally and skimming off any fat from top, 20 minutes. Stir in parsley, and serve immediately.