WHITE BEAN AND CHORIZO SOUP-MW
I picked up some chorizo on sale at the store and wasn't sure what to do with it, so checked it out online. I found some really great soup recipes, but decided to adapt them - and I created this. HEAT alert since I did use the spicy chorizo - but my hubby LOVED it. Originally posted at...
Provided by Hope Wasylenki
Categories Other Soups
Time 1h25m
Number Of Ingredients 8
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.
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.
SMOKY CHORIZO AND WHITE BEAN SOUP
This is a favorite cottage warm-up during a long winter.
Provided by Trini
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 1h
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 192.7 calories, Carbohydrate 24 g, Cholesterol 12.5 mg, Fat 6.8 g, Fiber 5.3 g, Protein 9.3 g, SaturatedFat 1.8 g, Sodium 926.2 mg, Sugar 4.4 g
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
SPANISH WHITE BEAN STEW WITH CHORIZO SAUSAGE
This Spanish white bean stew is a great way to eat your beans! The chorizo makes it extra warm and cozy, perfect for a weeknight dinner.
Provided by The Hungry Bites
Categories Gluten-free Main Course
Time 1h40m
Number Of Ingredients 13
Steps:
- Prepare the beans: From the previous night, soak the dried beans in a large bowl filled with water and 1 tablespoon salt. Rinse them well and boil them in a pot filled with water until soft and tender (the time will depend on the type, age, and quality of the beans). Rinse well and set aside.
- Make the stew: Transfer the olive oil, the carrot, the onion, the bell peppers, and the chorizo to a large skillet and cook over medium/high heat until the vegetables are soft (about 10-15 minutes). Add the paprika, the thyme, the parsley, the diced tomatoes, the chicken stock, the beans, the salt and the pepper. When it starts to boil reduce heat to low and simmer for 15-20 minutes or until the sauce has thickened.
- Serve with bread and eat!
Nutrition Facts : Calories 758 kcal, ServingSize 1 serving
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 AND WHITE BEAN STEW WITH SPINACH
This hearty chorizo and white bean stew with spinach makes a quick and easy winter meal.
Provided by Lauren Aloise
Categories Main
Time 45m
Number Of Ingredients 16
Steps:
- Rinse and drain the beans and set aside.
- Warm the butter and oil over a medium heat and add the onions.
- Sauté the onion for about 10 minutes, until just browning.
- Add the diced garlic and sauté another minute.
- Add the fresh chorizo and let the chunks brown on each side.
- Add the carrot, herbs, semi cured chorizo, and cayenne pepper and mix.
- Add the white wine and allow to reduce for one minute.
- Add the tomato paste followed by the chopped tomatoes and simmer two minutes.
- Add the 3 cups of chicken stock and bring to a simmer.
- Allow to simmer 15 minutes uncovered.
- Add in the fresh spinach and beans and cover for 10 minutes.
- Enjoy!
Nutrition Facts : Calories 529.69 kcal, Carbohydrate 47.78 g, Protein 28.62 g, Fat 24.05 g, SaturatedFat 7.17 g, Cholesterol 43.31 mg, Sodium 1128.41 mg, Fiber 10.5 g, Sugar 7.43 g, ServingSize 1 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
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.
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WHITE BEAN AND CHORIZO SOUP RECIPE | MYRECIPES
From myrecipes.com
Servings 6Total Time 40 mins
- 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.
- 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.
- 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.
WHITE BEAN AND CHORIZO CHILI RECIPE - BON APPéTIT
From bonappetit.com
4.5/5 (19)Estimated Reading Time 7 minsServings 12
- Preheat oven to 300°. Drain 16 oz. beans and return to bowl used for soaking; set aside. → Forgot to soak your beans? No sweat. Here's everything you need to know about cooking with dried beans.
- Time to get your knife work out of the way. Without separating or peeling the cloves, cut entire head of garlic in half through the “equator” (it’s fine if some of the cloves become detached). Peel 2 red onions and cut in half through root end. Set aside one half for later (you’re going to finely chop it and use as a topping). Coarsely chop remaining onions.
- Heat 2 Tbsp. oil in a large Dutch oven over medium-high. Cut a slit in each sausage link and remove meat from casings; discard casings. Add sausage to pot and cook, using a wooden spoon to break up into small pieces and stirring occasionally, until sausage is browned all over, 5–8 minutes (it doesn’t have to be completely cooked through). → Wait, what is chorizo, anyway?
- Using a spider or slotted spoon, transfer sausage to a medium bowl, leaving fat in pot. Add garlic and onion to pot and cook, stirring often to dissolve any browned bits on bottom of pot, until onion is translucent, about 5 minutes.
WHITE BEAN SOUP WITH CHORIZO - HAPPY FOODS TUBE
From happyfoodstube.com
5/5 (7)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.
HARICOT BEAN AND CHORIZO SOUP - TESCO REAL FOOD
From realfood.tesco.com
4/5 (43)Category SoupCuisine SpanishTotal Time 40 mins
WHITE BEAN AND CHORIZO SOUP : RECIPES : COOKING CHANNEL ...
From cookingchanneltv.com
Servings 6Total Time 20 mins
VEGETABLE AND CHORIZO SOUP RECIPE - BBC FOOD
From bbc.co.uk
Category Light Meals & Snacks
CHORIZO, WHITE BEAN AND POTATO SOUP - CAMPBELLS FOOD ...
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CHICKEN CHORIZO WHITE BEAN SOUP - A THOUSAND CRUMBS
From athousandcrumbs.com
Servings 4Estimated Reading Time 3 minsCategory SoupsTotal Time 1 hr 30 mins
- In a large, heavy saucepan or Dutch oven, heat 1-2 Tbsp avocado oil over medium-high heat. Add the chorizo, and break it up with your spatula or spoon, so it crumbles and cooks through. About 5-8 minutes. Remove from pan, and set aside. Do not wipe out the pan.
- Add a little bit more oil (if needed), and then add the chopped onion, celery, and carrot. Cook until the onions are tender and translucent, about 5-10 minutes. Add the chopped garlic, and stir.
- Add the chorizo back into the pot. Stir in the paprika, some salt and pepper, and finally the chicken stock. Bring to a boil, then reduce heat to low and cover. Simmer for 30 minutes. Add the beans, and continue to simmer for an additional 20-25 minutes.
- Add one cup (handful) of spinach at a time, and allow it to wilt before adding another. Taste it, and season with additional salt and pepper before serving, if needed.
WHITE BEAN AND CAULIFLOWER SOUP WITH CHORIZO - THE FRUGAL ...
From frugalflexitarian.com
5/5 (1)Category Appetizer, SoupCuisine BritishCalories 81 per serving
- If you do not have a pressure cooker, put the dried beans in a large jug or bowl and add plenty of cold water. Leave to soak for 12 hours. Then drain and place in a large saucepan or stockpot. Fill with fresh water and bring to the boil. Cook for 30 minutes or so until the beans are tender
- If you have a pressure cooker, put the dried beans in the cooker, add plenty of water and cook at high pressure for 30 minutes.
CHORIZO, WHITE BEAN, AND POTATO SOUP • SALT & LAVENDER
From saltandlavender.com
5/5 (1)Category SoupCuisine AmericanTotal Time 35 mins
- Cut chorizo into bite-size pieces and add to a pot on medium-high heat. Fry for a few minutes, stirring occasionally.
- Add vegetable broth, water, minced garlic, kidney beans, onion, potatoes, and Italian seasoning into the pot. Increase heat to high and once it starts to boil, reduce to medium heat. Cook for 10-15 minutes or until potatoes are tender.
HEALTHY WHITE BEAN SOUP WITH CHORIZO SAUSAGE – FUSION ...
From fusioncraftiness.com
5/5 (2)Total Time 2 hrs 15 minsCategory Soup RecipesCalories 264 per serving
WHITE BEAN AND CHORIZO SOUP - 30 MINUTES OR LESS - CHEFS NOTES
From chefsnotes.com
Estimated Reading Time 6 mins
CHORIZO WHITE BEAN SOUP - JOE'S HEALTHY MEALS
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5/5 (4)Category SoupCuisine SpanishTotal Time 27 mins
WHITE BEAN CHORIZO & SPINACH SOUP - SOUFFLE BOMBAY - FOOD
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5/5 (7)Category SoupServings 6Total Time 25 mins
CHORIZO, SPINACH AND WHITE BEAN SOUP - SAVORY SIMPLE
From savorysimple.net
5/5 (4)Total Time 1 hr 35 minsCategory Main Course, SoupCalories 191 per serving
- If using pre-cooked chorizo links, skip to step 2. For raw links: preheat the oven to 425 degrees F, and line a sheet tray with aluminum foil. Cook for 17-20 minutes, turning the links once midway through to ensure even cooking, until the internal temperature reaches 165 degrees F. Remove from the oven and allow to cool for at least 5 minutes. (Note: fat levels in sausage can vary, but if the links are very greasy, pat them dry with paper towels if you want to prevent the soup from becoming overly rich).
- Slice the chorizo. In a large Dutch oven or heavy bottom stockpot set over medium heat, brown the sausage for 3-5 minutes (note: there should be enough fat from the meat, but if not add some olive oil to prevent sticking). Remove from the pan and set aside.
- Turn the heat to medium-low. If the pan is dry, add the olive oil (if there’s chorizo fat, omit the oil). Add the onions, celery, carrots, and a pinch of salt. Cook for 5-10 minutes, stirring periodically, scrapping up any bits from the bottom of the pan. If the bottom of the pan ever looks like it’s getting too dark, add 1 tablespoon of water. Once the vegetables are soft and fragrant, add the garlic and cook for another minute, stirring.
- Stir in the tomato paste and smoked paprika, followed by the chicken stock. Add the chorizo back into the pot. Bring the soup to a boil, then cover, turn the heat to low, and simmer for 30-45 minutes.
WHITE BEAN AND CHORIZO SOUP WITH SPINACH - OH, THE THINGS ...
From thethingswellmake.com
4.5/5 (6)Calories 279 per servingCategory Appetizers, Soups
- Put the white beans in a bowl or other large container. Cover with them with water, adding enough water to cover them by several inches. They will double in size, So choose the container accordingly. (You should end up with around 4 cups of soaked beans.)
- Add the beans to the pressure cooker with the pan-fried chorizo and around 4 cups of broth. The broth should fully cover the beans. If not, add some water until they are covered with liquid.
- If you will be making this on the stove, a lot of the water will evaporate. I suggest having around 7 cups of liquid ready to compensate for the evaporation. During the cooking process, you can add water, as needed to keep the beans covered.
WHITE BEAN SOUP WITH KALE AND CHORIZO RECIPE | MYRECIPES
From myrecipes.com
4/5 (39)Total Time 20 minsServings 4Calories 235 per serving
- 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.
- 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 BEANS WITH CHORIZO RECIPE - QUERICAVIDA.COM
From quericavida.com
Cuisine SpanishCategory EntreeServings 4Total Time 5 hrs
- Soak the beans overnight in a pot. In the morning, change the water and cover them completely.
BLACK BEAN AND CHORIZO SOUP RECIPE - FOOD & WINE
From foodandwine.com
4/5 (2)Category Black Bean Soup
- Drain the black beans, then, in a large enameled cast-iron casserole, combine them with enough water to cover by 3 inches. Add the bay leaf, thyme, parsley, quartered onion and 1 tablespoon of salt. Bring to a boil over moderately high heat. Reduce the heat to low, cover and cook until the beans are just tender, about 1 hour. Drain the beans and discard the bay leaf, thyme, parsley and onion. Wipe out the casserole.
- In the casserole, heat the olive oil. Add the chorizo and cook over moderate heat, stirring occasionally, until starting to crisp, about 4 minutes. Add the chopped onions, the garlic and cumin; season with salt and pepper. Continue cooking over moderate heat, stirring occasionally, until the onions are tender, 10 to 12 minutes. Add the stock and 2 cups of water and bring to a boil. Return the beans to the casserole, cover, reduce the heat to low and continue cooking until the beans are very tender and the soup has thickened, about 1 hour and 45 minutes.
- Ladle the soup into bowls and serve garnished with crema, avocado, radishes and cilantro. Pass lime wedges and warm tortillas at the table.
CREAMY WHITE BEAN AND CHORIZO SOUP - POLIDORI SAUSAGE
From polidorisausage.com
Servings 6Estimated Reading Time 2 mins
- 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.
CHORIZO-WHITE BEAN SOUP RECIPE | HEALTH.COM
From health.com
Servings 4Calories 324 per servingTotal Time 30 mins
- Heat a large nonstick saucepan over medium-high heat. Add sausage, pepper, and carrot; sauté 5 minutes or until sausage is browned.
- Add broth; bring to a boil, reduce heat, and simmer 10 minutes or until vegetables are tender. Add spinach, and stir until wilted; add beans, and cook for 5 minutes or until thoroughly heated. Ladle soup into each of 4 bowls; top each serving with 1 tablespoon cheese.
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