White Bean and Chorizo Soup-MW

Hope Wasylenki

By
@MizWasy

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 grannysdelights.info/...ge-stew.html


Featured Pinch Tips Video

Rating:

Comments:

Serves:

Makes about 5 quarts

Prep:

25 Min

Cook:

1 Hr

Method:

Stove Top

Ingredients

1 lb
white beans, dried (great northern, navy)
1 lb
chorizo (mexican sausage) or italian sausage
1 large
onion, diced
1
bell pepper, diced
3 clove
garlic, minced
5 c
vegetable broth*
3 c
water
1 can(s)
(6 oz) tomato paste

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Bean Soups, Other Soups
Main Ingredient: Beans/Legumes
Regional Style: Mexican
Hashtags: #chorizo, #white beans