Chorizo And White Bean Soup Food

CHORIZO WHITE BEAN AND VEGETABLE SOUP

Steps:

• Heat olive oil over medium-high heat in a large Dutch oven or other heavy soup pot.
• Add the chorizo links, reduce heat to medium and brown the links well on all sides. Transfer to a plate to cool. THE CHORIZO WILL NOT BE FULLY COOKED.
• Add the onion to the Dutch oven and cook 4-5 minutes or until beginning to soften, stirring often.
• Add the carrot and celery and cook 2-3 minutes or until beginning to soften, stirring often.
• Add the bell peppers and Poblano peppers. Cook 2-3 minutes, stirring often.
• Add the zucchini and/or yellow squash and cook another 2-3 minutes or until softened, stirring often.
• Add the garlic and cook briefly and stir, 15 seconds or so or until fragrant.
• Slice the chorizo into approximately 1/4-inch slices and place in the Dutch oven.
• Add the chicken broth, cannellini beans, diced and crushed tomatoes, thyme, bay leaf, paprika and crushed red pepper flakes.
• Bring to a boil, reduce heat to low and simmer uncovered for 25-30 minutes or until vegetables are tender.
• Add the red wine vinegar, parsley and salt and black pepper, to taste.
• Serve with freshly grated Manchego cheese.

CHORIZO AND WHITE BEAN SOUP

Steps:

• In a large dutch oven, heat olive oil. Add chorizo breaking up the sausage as it cooks. Continue to cook until crumbly and cooked through. Remove to a dish lined with paper towels to absorb some of the grease.
• Remove all oil from pan except for two tablespoons.
• Add onions and carrots to the pot and saute until tender. Add garlic and tomato paste until heated through.
• Add chicken broth, potatoes, chorizo and beans. Bring to a simmer and cook until potatoes are fork tender.Taste for seasoning. More salt? More pepper?
• Serve with crusty french bread and a garnish of parmesan or feta if desired.

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.

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.

BLACK BEAN AND CHORIZO SOUP

Steps:

• Combine two 19-ounce cans black beans and one 15-ounce can black beans in the bowl of a food processor; process until pureed. Add 1 tablespoon chicken broth, or more as needed, if beans are too thick. Set aside.
• Heat oil in a large stockpot. Add onion and garlic; cook until onion has softened, about 5 minutes. Add red and green bell peppers; cook for 3 to 4 minutes. Add sausage, chili powder, salt, and pepper; cook for 3 to 4 minutes.
• Add remaining 19-ounce can black beans and diced tomatoes to the stockpot. Pour in enough chicken stock to cover the ingredients. Add pureed black beans and lime juice. Cook until heated through, about 10 minutes.

CHORIZO BLACK BEAN SOUP

Steps:

• Place a large saucepan over medium-high heat with one turn of the pan of EVOO, about 1 tablespoon. Add the chorizo to the pan and cook until crispy, 4-5 minutes. Remove the chorizo from the pan and reserve.
• Add the onion, garlic, serrano peppers, paprika and some salt and pepper to the pan and cook until the onions are tender, about 5-6 minutes. Add the black beans and chicken stock to the pan and bring the liquids up to a bubble.
• Ladle a couple of scoops of the soup into the bowl of a food processor and process until smooth. Return the pureed soup to the pot and keep warm.
• After pureeing the beans, rinse the food processor bowl out and return it to the base. Remove the pit from the avocados and scoop them out into the bowl along with the sour cream, lime zest and juice and process until smooth.
• Serve the soup topped with some avocado cream and reserved crispy chorizo.

CHORIZO AND WHITE BEAN STEW

Steps:

• Heat 1 tablespoon oil in a large skillet over medium heat. Add sausage and cook, turning occasionally, until browned and cooked through, 15-20 minutes. Transfer sausage to a plate.
• Reduce heat to medium. Heat remaining 1 tablespoon oil in same skillet. Add onion, garlic, and thyme sprig. Cook, stirring occasionally, until onion is softened, 5-8 minutes. Add beans and broth and cook, crushing a few beans with the back of a spoon to thicken sauce, until slightly thickened, 8-10 minutes. Season with salt and pepper. Add spinach by handfuls and cook just until wilted, about 2 minutes.
• Slice chorizo and fold into stew; add water to thin, if desired. Divide stew among bowls; drizzle with oil and sprinkle with paprika, if desired.