CHORIZO AND WHITE BEAN SOUP
A 30 minute soup that is full of sausage, potatoes and veggies! The chorizo makes a rich and spicy broth that has tons of flavor!
Provided by Kathi & Rachel
Categories Dinner Main Course Soup
Time 30m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 397 kcal, Carbohydrate 16 g, Protein 23 g, Fat 40 g, SaturatedFat 9 g, Cholesterol 79 mg, Sodium 1223 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
WHITE BEAN AND CHORIZO SOUP
Provided by Food Network
Time 20m
Yield 6 servings
Number Of Ingredients 11
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.
CREAMY WHITE BEAN AND CHORIZO SOUP
Make and share this Creamy White Bean and Chorizo Soup recipe from Food.com.
Provided by Valerie in Florida
Categories < 4 Hours
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 1118.9, Fat 73.3, SaturatedFat 26.6, Cholesterol 154.4, Sodium 2070, Carbohydrate 55.1, Fiber 19.8, Sugar 3.7, Protein 60.3
CREAMY WHITE BEAN AND CHORIZO SOUP
Categories Soup/Stew Milk/Cream Bean Sauté Sausage Celery Carrot Winter Bon Appétit
Yield Makes 6 main-course servings
Number Of Ingredients 13
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.
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