Wednesday, November 9, 2011

Wonderful Wednesday Wrecipes

Here’s something different:

chorizo soup1

Chorizo & White Bean Soup

  • 1 package dry white beans (about 2 cups)(I used Great Northern White beans)
  • 8 oz. ground chorizo sausage
  • 1 medium onion, chopped to ¼” dice
  • 1 large carrot, chopped to ¼” dice
  • 1 large celery rib, chopped to ¼” dice
  • 1 cup water plus up to 2 additional cups of water
  • four - 14 oz. cans chicken low sodium broth
  • one – 14.5 oz. can diced tomatoes
  • 2 bay leaves
  • ¼ cup flat Italian parsley, minced
  • 1 box frozen, chopped spinach
  • salt & pepper to taste
  1. Place the dry beans in a large pot and cover with water 3 inches above beans. Soak overnight or up to 24 hours. Drain and rinse thoroughly before using.
  2. In a large stock pot cook chorizo without browning, breaking it up into little pieces.
  3. Push the chorizo to one side of pot, add a splash of olive oil, and then the onion, carrots and celery. Cook until the onion turns translucent, but not browned.
  4. Add the 1 cup of water, chicken broth, diced tomatoes and their juice, bay leaves, parsley and rinsed soaked beans. Bring to a boil, lower heat and simmer for one hour, uncovered, stirring occasionally. Skim off any foam that collects on the surface.
  5. Meanwhile, defrost box of spinach and squeeze excess liquid out.
  6. Add 1-1/2 cups water, bring back to a simmer and cook for one more hour, until the beans are soft. At this point, add the drained spinach.Continue to stir occasionally.
  7. If the beans are not done, add ½ cup more water and cook an additional 15 minutes.
  8. When beans are done to your taste, adjust level of liquid and add up to ½ cup more water. Adjust seasonings with salt & pepper.
  9. Serve with a sprinkling of parmesan cheese and a chunk of crusty bread.

chorizo soup2

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