chorizo and white bean soup (gf, df)

Photobucket I love the autumn–crisp air with a bit of a bite to it, sweater weather, and–of course–the advent of soup season.


PhotobucketSince I’m spending this autumn in the desert, I thought I’d put a bit of a southwestern spin on soup season. I ended up someplace between taco soup and chili.

Full-bodied and hearty, this chorizo white bean soup really hit the spot for us. The chorizo lends a lot of flavor as it simmers. Like most soups, this soup gets better with time, so I actually made it the day before I planned on serving it. It was incredible.

A few notes:
If you can’t find fire-roasted tomatoes, regular tomatoes will work, you just won’t get the same smoky flavor. We used a full pound of chorizo this go round, and it was delicious. I think, though, if you wanted to try it a bit lighter, you could decrease it to 3/4 of a pound and still have delicious soup.

This soup also freezes really well, especially since there’s no pasta involved. Bonus!

Photobucket

Chorizo and White Bean Soup
 
Serves: 8
Ingredients
  • ¾ - 1 pound chorizo*
  • 1 onion, diced
  • 1 stalk celery, diced
  • 1 carrot, diced
  • 2 cloves garlic, minced
  • 1 quart chicken or vegetable broth*
  • 3 (14.5oz) cans white beans, drained and rinsed
  • 1 (28oz) or 2 (14.5oz) cans diced fire-roasted tomatoes (don't drain)
  • ¼-1/3c minced cilantro, plus more for garnish
  • salt and pepper, to taste
  • queso fresco or cotija cheese, crumbled*
Instructions
  1. In a large soup pot or Dutch oven, brown chorizo over medium heat until cooked through. Remove chorizo and drain any fat from the pot. Add onion, celery, and carrot to pan and saute over medium heat until tender. Add garlic and cook 1 minute more. Return chorizo to pot and add chicken broth, beans, and tomatoes and their juices. Simmer at least 30 minutes, up to 2 hours. Add additional water or chicken broth to pot if necessary.
  2. Right before serving, stir in cilantro. Taste soup and add salt and pepper to taste. Top with additional cilantro and queso fresco.
Notes
*Gluten and dairy free notes: Be sure your chorizo and broth are gluten free. I love Pacific Organic brand. For dairy free, just skip the cheese garnish.

 

Comments

  1. carly {carlyklock} says

    This looks so yummy! I am on a total soup kick right now – just can’t get enough!

    I love fall – it would be difficult for me to do without it. But I’d be over it in November as winter settles in, that’s for sure! :)

  2. Deb says

    Prettty! This sounds great! But you simply must try some Himalayan pink salt. The flavor is so much better than regular salt! Thanks for sharing this recipe—I can’t wait to try it!

  3. Danielle says

    Every single week my boyfriend and I go to the food store and he always wants Chorizo but I’m never sure what to make with it so we usually decide no. This week it looks like it will be a yes! Thanks for sharing your recipe!

  4. Cassey says

    I made this last night and it was fantastic! My almost 2 year old had 2 (child sized) bowls. I have tried several of your recipes and they have all been very good. In fact, your peppered beef with snow peas is on the menu for later this week.
    Thanks for sharing.

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