Chorizo and Bean Soup

Beans. You either love them or hate them. There are those folks that are torn in the middle, but those are far and few. I have always loved beans, whether they were the classic baked beans, or the authentic refried beans. Red, brown, black, green, or white. It does not matter the color, in my opinion beans are just plain old good food. I made it my point to eat more beans in 2012. Not that I have skimped in the past, but I am attempting to eat at least three servings of beans, if not more, per week. Not only are beans inexpensive, but they provide great fiber, carbs, vitamins and nutrients, and are low in fat. Those qualities alone should get everyone eating more and get everyone on the side of loving beans.

Chorizo and Mixed Beans Soup
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I am a believer in dry beans. You can find these at pretty much any market. Soak them overnight in cold water, and when you awake the next morning, drain and rinse them and make something new. For me, it was coming up with a hearty bean soup that I could bring to work and have a healthy, and hearty meal to keep me going. This is my take on a chorizo and mixed bean soup. It serves a lot, can be made in a slow cooker if you wanted, and is a perfect meal for lunch or dinner. Heck, maybe even breakfast!

Let’s get started.

Ingredients: [Print this Recipe]

  • 1 lb mixed beans, dried
  • 3 ribs of celery, diced
  • 1 medium onion, diced
  • 2 carrots, diced
  • 5 cloves of garlic, chopped
  • 3 links of chorizo, thick sliced
  • 1 link of venison sausage, thick sliced (optional)
  • 4 cups of vegetable stock
  • 2 cups of water
  • 1 whole bay leaf
  • Salt to taste
  • Black pepper to taste
  • 1 whole baguette

Begin by soaking the beans in cool water, overnight. The following morning, drain and rinse the beans, and set aside.

Heat a soup pot on medium heat. Add in the sliced sausages, and brown on all sides, about 12 minutes. The sausage will release some fat, and this is what we will cook our vegetables in. After they have browned,  add in the carrots, onions, celery, and garlic, and give a good stir. Let the vegetables begin to sweat, about 8 minutes. Stirring every now and then.

Ingredients for making a mixed bean soup

Add in the stock, water, and beans, and give that a good stir. Add a good pinch of salt and pepper to the mix, and toss in the bay leaf. Let this come to a simmer, cover, and let it cook for 2 1/2 hours.

Give the soup a taste, and adjust any seasoning. That’s it. How easy was that for a pretty healthy meal?

When you are ready to serve, slice off a good nub of the baguette. Ladle in a generous amount of the bean soup, and eat with the bread. The result is a creamy textures from the beans, a bit of spice that balances that with the chorizo, and just a good old dunking element with the bread. Not only that, but now you have lunch and dinner throughout the week! Enjoy.

Serve with some nice crusty bread.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

4 thoughts to “Chorizo and Bean Soup”

  1. Does this recipe use Spanish or Mexican chorizo? I realize either could be used. The only Spanish chorizo available locally to me (northwest Michigan) is drier than the sausages appear in the recipe photos, and the only mexican style chorizo comes in plastic tubes that must be removed before cooking.

    Larry W.

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