Smoky Chorizo Navy Bean Soup Food

CHORIZO & NAVY BEAN SOUP

Steps:

• Saute sausage and onions until onions are limp, then add garlic and mushrooms (if used) and cook until sausage is lightly browned.
• Stir in paprika and cook just for a minute.
• Add tomatoes, broth and beans and bring to a boil.
• Reduce to a simmer and cook, uncovered, about 10 minutes.
• Add salt and pepper to taste.
• Add cilantro and parsley just before serving.

SMOKY NAVY BEAN SOUP

Steps:

• Coat the bottom of a large pot with the oil and place it over medium heat.
• When the oil is hot, add the onion, carrots, and celery. Sweat the veggies, stirring them frequently, until they begin to soften, about 5 minutes.
• Stir in the garlic, paprika, and cumin. Sauté everything for about 1 minute, stirring constantly, until the mixture becomes very fragrant.
• Stir in the broth, beans, and potato. Raise the heat and bring the liquid to a boil.
• Lower the the heat and allow the soup to simmer, uncovered, for about 30 minutes*, stirring occasionally, until the beans and potato are very soft. You can add a bit of extra broth or water if the soup becomes too thick while simmering.
• Remove the pot from heat and stir in the vinegar. Season the soup with salt and pepper to taste.
• Ladle into bowls and serve.

NAVY BEAN SOUP

Steps:

• Place the beans in a large saucepan and cover with cold water by about 2 inches. Bring to a boil and lower the heat to a simmer. Cook for 5 minutes; remove from the heat, cover, and let sit for one hour. Drain and reserve. Tie the parsley, thyme, and bay leaf together with kitchen twine.
• In a large soup pot or Dutch oven combine the beans, herb bundle, hocks, onions, and garlic with the water. Bring to a boil, cover, and adjust the heat so the soup cooks at a gentle simmer. Cook, stirring in the carrots after 1 hour, until the beans and hock are completely tender, about 1 1/2 hours total.
• Turn off the heat and remove the hocks. Cool slightly. Remove the meat from the hocks, discarding the bones, fat, and skin. Cut the meat into small cubes. Remove the herb bundle and discard.
• Puree about 3 cups of the beans with a some of the liquid in a blender. (For a smoother soup, puree all the beans.) Stir the puree and diced meat into the soup. Heat the soup and adjust the seasoning as needed with salt and pepper.
• Pour into heated bowls, place a small pat of butter on top of each soup, and serve.

CHUNKY NAVY BEAN SOUP

Steps:

• Sort, wash, and soak beans overnight.
• Drain beans.
• Add ham hock, garlic and 4 cups water.
• Bring to a boil, cover, reduce heat, and simmer for 3 hours.
• Add remaining ingredients.
• Cover and simmer for 30-40 minutes, stirring occasionally.

NAVY BEAN SOUP

Steps:

• Sort beans and place in a large pot, cover with cold water, and soak overnight. Or bring to a boil for 3 minutes, then cover, remove from heat and beans sit undisturbed for one hour.
• Drain bean water.
• Add remaining ingredients except celery and carrots to beans (including 7 cups water).
• Bring beans to a boil, then lower heat, cover, and simmer for about 90 minutes, stirring and skimming occasionally.
• Adjust cooking time if needed until beans are soft and tender.
• Add carrots and celery and cook for about half an hour.
• Fish out the ham hock, and when cool enough to handle, remove its meat and add the meat back to the pot.