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–+ servings
Chorizo and Bean Soup

Hearty Chorizo and Bean Soup for Cozy Nights In

This Chorizo and Bean Soup combines spicy chorizo, creamy white beans, and rosemary for a comforting dish perfect for cozy nights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons extra-virgin olive oil can substitute with vegetable oil
  • 1 large yellow onion shallots work well as a substitute
  • 1 large carrot replace with celery or parsnip if needed
  • 2 tablespoons tomato paste fresh tomatoes or tomato puree are great substitutions
  • 3 cloves garlic use garlic powder in a pinch (1/8 tsp per clove)
  • 1 tablespoon fresh rosemary thyme or Italian seasoning can be substituted
  • 8 ounces ground chorizo ground Italian sausage is a milder option
  • 1 15-ounce can Great Northern beans feel free to swap with other white beans
  • 4 cups chicken broth vegetable broth works for a vegetarian version
  • 2 cups curly kale spinach is a milder alternative
  • 1 teaspoon kosher salt adjust with regular salt due to varying saltiness
  • 1 teaspoon black pepper white pepper can be used for a gentler taste
  • 1/2 cup grated Parmesan cheese nutritional yeast is an excellent dairy-free option
  • 1 tablespoon red wine vinegar lemon juice makes a suitable substitute

Equipment

  • large stock pot
  • Wooden spoon

Method
 

Step-by-Step Instructions for Chorizo and Bean Soup
  1. Heat the oil: Begin by heating 2 tablespoons of extra-virgin olive oil in a large stock pot or Dutch oven over medium-high heat. Allow the oil to shimmer slightly, indicating that it is hot enough.
  2. Sauté the vegetables: Add one chopped yellow onion and one sliced large carrot to the pot, cooking for 6 to 8 minutes. Stir occasionally until the vegetables are softened and the onion is translucent.
  3. Add flavorful ingredients: Reduce the heat to medium and stir in 2 tablespoons of tomato paste, 3 minced garlic cloves, and 1 tablespoon of chopped fresh rosemary. Cook for about 2 minutes until aromatic.
  4. Brown the chorizo: Introduce 8 ounces of ground chorizo, breaking it apart with a wooden spoon as it cooks for 4 to 5 minutes until browned.
  5. Incorporate half of the beans: Mix in half of a 15-ounce can of Great Northern beans, roughly mashing them to thicken the broth.
  6. Simmer with broth and greens: Pour in 4 cups of chicken broth and add 2 cups of chopped curly kale, remaining beans, a teaspoon of salt, and pepper. Simmer for 20 minutes.
  7. Final touches: Stir in 1/2 cup of grated Parmesan cheese and 1 tablespoon of red wine vinegar. Cook for another 2-3 minutes until cheese melts and incorporates.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 35gProtein: 20gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 40mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 3gVitamin A: 4000IUVitamin C: 25mgCalcium: 150mgIron: 3mg

Notes

This soup can be customized with vegetables and easily freezes for future meals.

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