Chorizo Great Northern Bean Soup

by Salt Cellar & Sugar Pot

With the cold rainy weather we have been having the last few days here in Oregon, nothing sounds nicer than to sit down with a warm cup of soup. One of our most favorite things during the winter season is the fact it is also soup season! But not only is it soup season, we have had the honor of celebrating National Bean Day (Jan 6).

We posted our Southwest Avocado Salad which featured Black Beans, and to continue with our celebration we have unanimously decided to extend Bean Day for three additional days! We have added one of the best beans of all to our soup! The Great Northern Bean! 👏👏👏

Maybe every day should be Bean Day. What do you think? Leave a comment below.

But apart from the beans, our soup has so much more to offer. Chorizo, onions, corn, kale! This soup is filled with hearty goodness and a pinch of spice. We hope that you enjoy it as much as we did!

Chorizo Great Northern Bean Soup

Chorizo Great Northern Bean Soup

With a slight spice, this soup is bound to warm you! The spicy Chorizo sausage is what gives this soup its heat. On another note this soup has beans. Soup beans, corn, kale, chorizo, chorizo bean soup, soup season, warm dishes, chorizo great northern bean soup, bean soup, great northern beans, tasty, yummy, spicy, soup party, hearty soup European Print This
Serves: 6-8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

1lb chorizo sausage
1 1/2 cups white onion, diced
32 fl oz organic vegetable broth, low sodium
16 fl oz organic chick broth, low sodium
2 celery ribs, washed & diced
3 large kale leaves washed & chopped
1 cup heavy cream
15.8 oz can Great Northern beans
15.25 oz can golden corn
1 Tbsp garlic powder
1 Tbsp parsley
1 tsp sweet basil
dash white pepper

Instructions

Place a sauce pan on a simmer plate. Pour in vegetable broth and chicken broth.  Add garlic powder, white pepper, diced celery, and chopped kale. Bring to a simmer on medium high heat for 30 minutes to reduce. Stir regularly.

While your broth is simmering. In a separate pan sauté onions till almost clear. Add chorizo sausage to onions. Partially cook the sausage as it will cook the remainder of the way in the soup.  

Once the broth has simmered for 30 minutes, add the chorizo sausage (including drippings) and onions to the broth. Continue to simmer and reduce for 15 more minutes.  Stir regularly.  

At the 15 minute mark, add Great Northern beans, golden corn, sweet basil and parsley.  Continue to simmer for another 15minutes, stirring regularly.  Lastly pour in the heavy cream. Turn off the burner and let stand for 10 minutes.

Serve with shallots and sour cream if desired. Enjoy!

 

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