Chorizo, white bean, and kale soup

Here’s another soup to warm you up! I made this last weekend (I’m a bad blogger sometimes) and realized that I never posted the recipe. I’m allowed to be lazy, too!

I can’t get enough of chorizo! It’s so tasty and I love the idea of adding it to a soup. It adds a nice depth and a chewy little surprise in some bites! If you’re looking for a vegetarian soup, check out my last post on a lentil and swiss chard soup!

I must admit that I cheated big time on this soup. It was Friday night at 7pm, my boyfriend was sick, and I had promised him soup. Crap. I needed a quick version of this soup so I used canned white beans. I know, I know. I’m fully aware that canned beans pale in comparison to dried beans but if you’re looking to make this soup in less than an hour then that’s the way to go. Forgive me 🙂

I’ll post both ways to make this soup (using canned or dry beans) and depending on how much time you have you can choose which way to make it. Deal?

Here’s what you need:

2 can of white northern beans, rinsed OR 1/2 lb. of dry white beans

4 cups of chicken broth

3 cups of water

1 bell pepper, chopped finely

4 garlic cloves, chopped

1 medium onion, chopped

1 bunch of curly kale, leaves only

2 bay leaves

1/2-3/4 pound of chorizo sausage (or a little extra because you’ll snack on it while you’re cooking, guaranteed), cut into rounds and then halved

pinch of saffron

1 tbsp of sweet paprika

salt/pepper/white vinegar

Here’s what you do:

In a Dutch oven or large pot over medium heat combine water, chicken broth, bay leaves, and beans. If you’re using canned beans this step will be only about 45 minutes. If you’re using dry beans this will take about 2 hours. Now you see why I cheated! Let it simmer until beans are tender.

In a pan, brown the chorizo. Yum! I’m sure at this point you’ve already eaten about 5 pieces. I know I didn’t. 😉 Remove the chorizo with a slatted spoon and transfer to another dish leaving the oil in the pan. Lower the heat and add the onion and cook for a few minutes. Add the garlic and bell pepper and paprika. Cook for another couple of minutes.

Transfer the contents of the pan to the pot with the beans and stock. Mix to combine. Add the saffron.

Now it’s a waiting game. Make sure your beans are tender. Add some salt if it’s too bland and cook it until the beans are at your desired tenderness. Add the kale and stir it in to wilt it. Make sure to only use kale leaves and not the stalks. You can add a capful of white vinegar if you so desire. It gives it a nice kick!

Serve with some crusty bread and a smile. 🙂

Happy cooking!

–Melissa

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Categories: Recipes, Soup

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