Best 4 White Bean And Chorizo Soup Recipes
Immerse yourself in a symphony of flavors with our exquisite White Bean and Chorizo Soup recipe collection. These delectable soups, handcrafted with the finest ingredients, promise a culinary journey that will tantalize your taste buds and warm your soul.
Indulge in the classic Spanish Chorizo and White Bean Soup, a hearty and flavorful dish that combines smoky chorizo, tender white beans, and an array of aromatic spices. For a taste of rustic simplicity, try the Portuguese White Bean Soup with Kale and Linguiça, a comforting soup that showcases the harmonious blend of white beans, kale, and smoky linguiça sausage.
Transport your taste buds to the vibrant streets of Mexico with our Mexican White Bean and Chorizo Soup, a vibrant soup that bursts with the flavors of roasted tomatoes, poblano peppers, and a blend of Mexican spices. And for a delightful vegetarian twist, explore our White Bean and Vegetable Soup, a wholesome and flavorful soup that showcases the goodness of fresh vegetables and aromatic herbs.
Each recipe in this collection is carefully crafted to deliver a unique and unforgettable taste experience. Whether you prefer a hearty and smoky soup or a light and flavorful vegetarian option, our White Bean and Chorizo Soup collection has something for every palate. So, embark on this culinary adventure and discover the delectable world of white bean and chorizo soups.
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.
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.
SPANISH-STYLE WHITE BEAN, KALE AND CHORIZO SOUP
In the early '90s, I went on a weeklong press trip to Spain. Other than learning everything there is to know about olive oil, the stated purpose of our trip, all we did for a week was eat ourselves silly and drink many bottles of beautiful Spanish wine. Not surprisingly, I fell in love with Spanish cuisine. Based on impeccably fresh ingredients, it is gutsy, flavorful, and simple.
Provided by Food Network
Time 2h45m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Place the beans in a large pot or soup kettle. Pour in 8 cups of the stock and bring to a boil over high heat. Reduce the heat to medium and add the bay leaf and a pinch of salt. Cook, partially covered, stirring often and adjusting the heat to keep it at a slow steady simmer, until the beans are tender, about 2 hours. Remove and discard the bay leaf.
- Soak the saffron in the remaining 1/2 cup chicken stock.
- Heat the oil in a large skillet over medium-high heat. Add the chorizo and cook, stirring often, until lightly browned, about 5 minutes. Use a slotted spoon to transfer to a plate. Add the onion; reduce the heat to medium and cook, stirring often, until softened, about 5 minutes. Add the garlic and cook 1 minute longer. Stir in the red pepper and the paprika. Cook for 2 minutes longer, then transfer the contents of the skillet to the bean pot. Stir in the saffron with the soaking liquid, the chorizo, and the kale. Bring back to a simmer and cook just until the kale is wilted, about 5 minutes. Season with salt and pepper, stir in the vinegar, and serve hot in warmed soup bowls.
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
Tips:
- Use high-quality ingredients: Fresh, flavorful ingredients will make all the difference in your soup. Look for plump, white beans, flavorful chorizo, and a good quality chicken broth. You can also use vegetable broth if you prefer.
- Don't skip the chorizo: The chorizo adds a delicious smoky, spicy flavor to the soup. If you don't like spicy food, you can use a milder type of chorizo or omit it altogether.
- Simmer the soup for at least 30 minutes: This will allow the flavors to meld and develop. You can simmer the soup for longer if you have time.
- Season the soup to taste: Add salt, pepper, and other seasonings to taste. You may also want to add a squeeze of lemon juice or a dollop of sour cream.
- Serve the soup with your favorite toppings: Some popular toppings include grated cheese, chopped cilantro, and diced avocado.
Conclusion:
This white bean and chorizo soup is a hearty, flavorful soup that is perfect for a cold winter day. It is also a relatively easy soup to make, and it can be tailored to your own taste preferences. So next time you are looking for a quick and easy soup recipe, give this white bean and chorizo soup a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
