Thursday, November 4, 2010

Creamy White Bean and Chorizo Soup

I've been on the search for a great soup recipe for our church chili/soup cook-off this week and I think I may have found one that qualifies! I don't know if I could ever pick just one soup to be the best since I love so many different kinds of soups but it is fun to try out new things and I'm excited to see what everyone else brings to the dinner as well. There is nothing like a good bowl of warm soup in the fall and winter.

This soup I found is a kind of a combination chili and soup. It takes Great Northern beans, a white variety, cooks them together with herbs and other vegetables and then puree's a portion of the mixture into a creamy soup. The meat in the soup is a ground chorizo. I've never tried Chorizo before but I will definitely use it again. It has paprika in it and it gives the soup a perfect smoky flavor.

Creamy White Bean and Chorizo Soup
adapted from Bon Appetit



1 pound dried cannellini or Great Northern beans (generous 2 cups)
8 cups water
3 tablespoons extra-virgin olive oil, divided
3 garlic cloves; 1 smashed, 2 chopped
1 large fresh rosemary sprig
1 bay leaf
1 large onion, coarsely chopped (about 2 cups)
1 large carrot, coarsely chopped (about 1 cup)
1 large celery stalk, coarsely chopped (about 3/4 cup)
2 1/2 teaspoons finely chopped fresh thyme, divided
4 cups (or more) low-salt chicken broth
1 pound fresh chorizo link sausages, casings removed
1/4 cup whipping cream



Place beans in heavy large saucepan. Add enough water to pan to cover beans by 4 inches. Let beans soak overnight at room temperature.

Drain and rinse beans; return to same saucepan. Add 8 cups water, 1 tablespoon oil, smashed garlic clove, rosemary, and bay leaf. Bring to boil. Reduce heat to medium-low, partially cover, and simmer until beans are just tender, 1 to 1 1/2 hours. Season to taste with salt. DO AHEAD Can be prepared 2 days ahead. Cool slightly, cover, and chill.

Drain beans, reserving cooking liquid. Discard rosemary sprig and bay leaf.

Heat remaining 2 tablespoons oil in heavy large pot over medium heat. Add onion, carrot, and celery. Sprinkle with salt and pepper. Sauté until vegetables are beginning to soften, about 10 minutes. Add chopped garlic and 1 teaspoon thyme; sauté 2 minutes. Add 2 cups reserved bean cooking liquid, 4 cups chicken broth, and beans. Bring to boil; reduce heat to medium and simmer uncovered until vegetables are tender, about 25 minutes. Cool soup 10 minutes.

Meanwhile, sauté chorizo in heavy large skillet over medium-high heat until cooked through, breaking up lumps with back of spoon, about 5 minutes. Transfer chorizo to paper towels to drain.

Using slotted spoon, remove 1 1/2 cups bean mixture from soup; reserve. Working in batches, puree remaining soup in blender until smooth. Return puree to pot. Stir in reserved whole-bean mixture, remaining 1 1/2 teaspoons thyme, chorizo, and cream. DO AHEAD Can be made 1 day ahead. Chill uncovered until cold. Cover and keep chilled. Rewarm soup over medium heat, thinning with more broth if desired. Season with salt and pepper.


  1. what number was this at the chili cook off? I hope it was #12 because that was my favorite and I would love to have the recipe. susanne

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