Sausage and beans are a perfect pair, kind of like James Franco and Anne Hathaway—no wait, not like that, that was a medium-sized disaster. No, sausage and beans are more like Ginger Rogers and Fred Astaire, always in perfect step with one another.
Bean and Spanish Chorizo Soup Recipe
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Yield:
6 servings
Prep Time:
20 minutes
Cook Time:
2 hours 20 minutes
Total Time:
2 hours 40 minutes
A simple, hearty and veggie-packed soup recipe.
Ingredients
- 2 tablespoons olive oil
- 1 cup diced Spanish chorizo
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 pound mixed beans
- 2 quarts chicken broth or stock
- 1/2 head bok choy, washed and thinly sliced
- 2 tablespoons chopped sage
Instructions
- Heat oil in a large, heavy-bottomed pot over medium heat. Add chorizo and cook until crisped, about 10 minutes. Add onion, garlic, carrots, and celery and cook until vegetables are softened and translucent.
- Add beans and stock and bring to a boil. Reduce heat to low and simmer, covered, until beans are tender, about 2 hours. Add bok choy and sage and season with salt and pepper. Cook a few minutes more until bok choy is wilted, but still has a little crunch.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 361Total Fat: 21gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 41mgSodium: 1982mgCarbohydrates: 24gFiber: 6gSugar: 6gProtein: 19g
Most commonly the sausage found in bean soups is raw (before you cook it in the soup that is) or smoked, but I love the idea of browning cured sausage until the edges are crisp and its fat has been rendered out into the soup pot. Cured sausage gives you that tang of fermentation that adds acidity to an otherwise rather modest soup.
If dry-cured Spanish chorizo isn’t available in your area, you could do what I do and simply drive 5 hours to the closest metropolitan area and buy some, OR you could use other dried salumi.
Bean and Spanish Chorizo Soup Recipe
Yield:
6 servings
Prep Time:
20 minutes
Cook Time:
2 hours 20 minutes
Total Time:
2 hours 40 minutes
A simple, hearty and veggie-packed soup recipe.
Ingredients
- 2 tablespoons olive oil
- 1 cup diced Spanish chorizo
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 pound mixed beans
- 2 quarts chicken broth or stock
- 1/2 head bok choy, washed and thinly sliced
- 2 tablespoons chopped sage
Instructions
- Heat oil in a large, heavy-bottomed pot over medium heat. Add chorizo and cook until crisped, about 10 minutes. Add onion, garlic, carrots, and celery and cook until vegetables are softened and translucent.
- Add beans and stock and bring to a boil. Reduce heat to low and simmer, covered, until beans are tender, about 2 hours. Add bok choy and sage and season with salt and pepper. Cook a few minutes more until bok choy is wilted, but still has a little crunch.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 361Total Fat: 21gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 41mgSodium: 1982mgCarbohydrates: 24gFiber: 6gSugar: 6gProtein: 19g
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Hahahaha! Love the Franco/Hathaway reference! I have a bag of those mixed dried beans in my pantry and I’ve been trying to decide how to use them. Maybe I’ll try to vegetarianize your recipe with some smoked paprika and tempeh or something 🙂
Love the blog, keep up the great posts!
I love those bags of mixed beans, so colorful! Your vegetarian version sounds great!