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.
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 wholeÂ 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, Â 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.
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.
Why on earth do you sleep in cold water? 🙂
Very nice! Very nice catch in my incorrect sentence, but hey, I’m in Wisconsin and sometimes it feels like I’m sleeping in cold water! Thanks again…
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.
Hi Larry, this recipe uses Spanish sausage, the cured type. Do not use the Mexican chorizo for this soup.