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
CHORIZO WHITE BEAN AND VEGETABLE SOUP
Chorizo, White Bean and Vegetable Soup is hearty, delicious and the perfect way to warm up and fill up on a chilly day! Spicy chorizo sausage, cannellini beans and lots of vegetables float in a flavorful fire-roasted tomato broth.
Provided by By: Carol | From A Chef's Kitchen
Categories Soups and Stews
Time 1h
Number Of Ingredients 21
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.
Nutrition Facts : ServingSize 1, Calories 192 kcal, Carbohydrate 10 g, Protein 8 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 44 mg, Sodium 1520 mg, Fiber 3 g, Sugar 5 g, UnsaturatedFat 5 g
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.
CHORIZO AND WHITE BEAN STEW
This is a Bon Appetit recipe for rich creamy smokey Chorizo and Bean Stew that tastes like something from a Spanish restaurant. Great with crusty bread to sop up the wonderful juices from the bottom of the dish. I used Turkey Chorizo sausage from Whole Foods, but you can use Italian sausage links. Use the smoked paprika if you can, it adds amazing flavor.
Provided by mandabears
Categories Spinach
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Add sausage(whole) and cook, turning occasionally, until browned and through, 15-20 minutes.
- Transfer sausage to a plate.
- Reduce heat to medium.
- Heat remaining 1 tablespoon oil in the same skillet.
- Add onion, garlic and thyme sprig.
- Cook stirring occasionally, until onion is softened 5-8 minutes.
- Add beans and broth and cook, crush some beans with the back of a spoon to thicken the the sauce.
- Cook for 8-10 minutes.
- Season with salt and pepper.
- Add spinach by handfuls and cook until just wilted about 2 minutes.
- Slice chorizo and fold into stew;add water to thin, if desired.
- Divide stew among bowls.
- Drizzle with olive oil and sprinkle with paprika.
Nutrition Facts : Calories 798, Fat 52.4, SaturatedFat 17.8, Cholesterol 100, Sodium 2098.1, Carbohydrate 39.2, Fiber 12.6, Sugar 5.4, Protein 42.4
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
SPANISH CHORIZO AND WHITE BEAN STEW
A winter warmer and no mistake! This sensational store-cupboard recipe is taken to another level by the picante perfection of a good Spanish sausage.
Provided by BimbleBoots
Time 45m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Start by taking the skin off the chorizo sausage and then chop it into small cubes.
- Fry the chorizo in a little olive oil until it begins to release its own beautiful red oils into the pan. The meat should crumble until it resembles mince meat.
- Add the onion, garlic and red pepper to the pan and fry gently until soft and sweet. Add more olive oil if the onion begins to take on colour.
- Turn up the heat and pour in the glass of wine. Allow to reduce by a third and then turn the heat back down.
- Remove the tomatoes from the tin, retaining as much of the juice as possible. Squish each tomato between your fingers and then add to the pan.
- Stir in the paprika, chilli and then season with salt to taste. Cook over a low heat for ten minutes and then add the beans. Simmer gently for a further fifteen minutes or until the sauce is thick.
- Serve with crusty bread and a large glass of a Spanish red with lots of oomph. If you've enjoyed this recipe please visit my blog for more simple, seasonal food. Thanks. AreYouAlwaysCooking.wordpress.com
BLACK BEAN AND CHORIZO SOUP
This delicious and easy black bean and chorizo soup has a smoky flavor. Top with diced red onion and sour cream.
Provided by ReadytoEat
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes
Time 55m
Yield 12
Number Of Ingredients 15
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.
Nutrition Facts : Calories 357 calories, Carbohydrate 34.4 g, Cholesterol 34.3 mg, Fat 15.6 g, Fiber 12.4 g, Protein 19.8 g, SaturatedFat 5.6 g, Sodium 1556.1 mg, Sugar 3.5 g
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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5/5 (8)Total Time 35 minsCategory Dinner, Lunch, SoupCalories 375 per serving
- In a medium pot (at least 3-quart/3-liters), heat the oil. Add thinly sliced carrot, minced onion and finely diced celery. Saute for about 7-8 minutes, stirring from time to time.
- Add pressed garlic and chorizo pieces and stir for about a minute or until the garlic releases its aroma. Then, add the rest of the ingredients – drained beans, oregano, salt, pepper and stock and mix well.
- Cover with a lid and bring to a boil. Reduce the heat to low and simmer covered for 20 minutes or until the carrots are soft.
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