Chorizo and White Bean Soup

Name: Chorizo and White Bean Soup
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Yield: 6 servings
Cuisine: Spanish
Ingredients: 1 lb Spanish chorizo sausage, sliced into 1/4-inch rounds; 2 tbsp olive oil; 1 yellow onion, diced; 2 carrots, diced; 2 celery stalks, diced; 1 red bell pepper, diced; 4 garlic cloves, minced; 2 tsp smoked paprika; 1 tsp ground cumin; 1 tsp dried thyme; 2 bay leaves; 2 cans canned white beans, drained and rinsed (cannellini or great northern); 1 can canned diced tomatoes, with juices; 4 cups chicken broth, low sodium; 1 tsp kosher salt; 1/2 tsp black pepper, freshly ground; 4 cups kale, stems removed, leaves chopped; 1 lemon, juiced; 1/4 cup fresh parsley, chopped, for garnish

A hearty soup featuring spicy chorizo sausage, creamy white beans, and vegetables in a tomato-based broth with Spanish paprika and herbs.

255 minEasyServes 6380 cal/serving

SpanishSoupSlow CookerMediterraneanHigh FiberHigh ProteinLow CarbDairy-FreeLow-SodiumAlcohol-FreeCorn-Free

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Ingredients

1 lb Spanish chorizo sausage, sliced into 1/4-inch rounds
2 tbsp olive oil
1 yellow onion, diced
2 carrots, diced
2 celery stalks, diced
1 red bell pepper, diced
4 garlic cloves, minced
2 tsp smoked paprika
1 tsp ground cumin
1 tsp dried thyme
2 bay leaves
2 cans canned white beans, drained and rinsed (cannellini or great northern)
1 can canned diced tomatoes, with juices
4 cups chicken broth, low sodium
1 tsp kosher salt
1/2 tsp black pepper, freshly ground
4 cups kale, stems removed, leaves chopped
1 lemon, juiced
1/4 cup fresh parsley, chopped, for garnish

Instructions

1

Heat 2 tbsp olive oil in a large skillet over medium heat. Add the sliced 1 lb sliced into 1/4-inch rounds Spanish chorizo sausage and cook until lightly browned, about 3-4 minutes.
2

Add the diced 1 diced yellow onion, 2 diced carrots, 2 diced celery stalks, and 1 diced red bell pepper to the skillet. Cook until vegetables begin to soften, about 5 minutes.
3

Add the minced 4 minced garlic cloves and cook for another 30 seconds until fragrant.
4

Stir in the 2 tsp smoked paprika, 1 tsp ground cumin, and 1 tsp dried thyme, cooking for 1 minute to toast the spices.
5

Transfer the chorizo and vegetable mixture to a slow cooker.
6

Add the 2 cans drained and rinsed (cannellini or great northern) canned white beans, 1 can with juices canned diced tomatoes with their juices, 4 cups low sodium chicken broth, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, and 2 bay leaves to the slow cooker.
7

Cover and cook on low for 6-8 hours or on high for 3-4 hours.
8

About 20 minutes before serving, stir in the chopped 4 cups stems removed, leaves chopped kale and allow it to wilt in the hot soup.
9

Just before serving, remove the bay leaves and stir in the 1 juiced lemon juice.
10

Taste and adjust seasoning with additional kosher salt and black pepper if needed.
11

Ladle the soup into bowls and garnish with chopped 1/4 cup chopped, for garnish fresh parsley.
12

Serve with crusty bread if desired.

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Questions

How long does Chorizo and White Bean Soup take?

As written, 255 minutes: 15 of prep and 240 of cooking. The longest single stretch is step 7 (overnight, or about 8 hours): "Cover and cook on low for 6-8 hours or on high for 3-4 hours." That wait sits outside the stated prep and cook times, so plan around it.

What can I use instead of chorizo in Chorizo and White Bean Soup?

The entry for Chorizo and White Bean Soup calls for 1 lb Spanish chorizo sausage, sliced into 1/4-inch rounds. In its place: Mexican chorizo is raw and Spanish chorizo is cured, and they are not interchangeable. For the raw kind, season ground pork with smoked paprika, chili powder, cumin, garlic and a splash of vinegar. For the cured kind, use another firm smoked sausage with extra smoked paprika.

Can I use dried beans instead of canned in Chorizo and White Bean Soup?

Yes. One 15-ounce can is about one and a half cups of cooked beans, which comes from a generous half cup dried. Soak them overnight and simmer until tender before you start the recipe. As written, the entry for Chorizo and White Bean Soup uses 2 cans canned white beans, drained and rinsed (cannellini or great northern).

How much protein is in Chorizo and White Bean Soup?

One serving (the recipe makes 6) has 54 g of protein in about 380 calories, alongside 0 g carbohydrate and 18 g fat, plus 8 g fiber and 368 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein soup collection.

How long does Chorizo and White Bean Soup keep?

Refrigerate Chorizo and White Bean Soup for up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

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