White Bean and Chorizo Soup
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Ingredients
1 pound fresh chorizo sausage, uncoated
2 tablespoons olive oil
1 large yellow onion, chopped (about 2 cups)
2 medium-sized carrots, chopped (about 1 cup)
½ pound finely chopped red potatoes
3 garlic cloves, minced
1 teaspoon paprika
1 teaspoon kosher salt
1 tablespoon tomato paste
2 15-ounce cans of Great Northern beans, peeled and rinsed
1 (32-ounce) container of reduced-sodium chicken stock
½ cup chopped fresh parsley leaves
To make
Fresh chorizo sausage gives this soup a bright red-orange hue and a burning taste.
Cook the chorizo in a roasting pan over medium-high heat, stirring constantly, until it is browned and crumbled, about 8 minutes. Dry well on paper towels. Wipe the roaster thoroughly.Heat the oil in a roasting pan over medium-high heat. Add the onion and the next 5 ingredients and simmer until soft, about 5 minutes. Add the tomato paste and cook for 1 minute, stirring frequently.Increase the heat to maximum. Add the beans, chicken stock and chorizo and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally and skimming the fat from the surface, for 20 minutes. Sprinkle with parsley and serve immediately.
Cook the chorizo in a roasting pan over medium-high heat, stirring constantly, until it is browned and crumbled, about 8 minutes. Dry well on paper towels. Wipe the roaster thoroughly.Heat the oil in a roasting pan over medium-high heat. Add the onion and the next 5 ingredients and simmer until soft, about 5 minutes. Add the tomato paste and cook for 1 minute, stirring frequently.Increase the heat to maximum. Add the beans, chicken stock and chorizo and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally and skimming the fat from the surface, for 20 minutes. Sprinkle with parsley and serve immediately.
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Author:Admin
Published: 11/20/2023 10:04 PM
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