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To make a tasty chorizo white bean soup, gather these main ingredients: - 8 oz chorizo sausage, diced - 1 can (15 oz) white beans (cannellini or great northern), rinsed and drained - 1 medium onion, chopped - 2 cloves garlic, minced - 1 carrot, diced - 1 celery stalk, diced - 4 cups chicken or vegetable broth - 1 teaspoon smoked paprika - 1/2 teaspoon ground cumin - 1/4 teaspoon cayenne pepper (adjust to taste) - Salt and pepper to taste - 2 tablespoons olive oil These items form a solid base for your soup. The chorizo adds spice and depth, while the white beans bring creaminess. To make your soup look great and add extra flavor, consider these garnishes: - Fresh parsley, chopped - Greek yogurt or sour cream These garnishes not only enhance the taste but also add a pop of color. You will need a few tools to make this recipe easier: - Large pot - Wooden spoon or spatula - Knife and cutting board - Measuring spoons and cups Having these tools ready will help you prepare the soup smoothly. Follow the full recipe to create a warm, satisfying meal you can enjoy any day! First, gather all your ingredients. You will need chorizo, white beans, onion, garlic, carrot, celery, broth, spices, and olive oil. Chop the onion, carrot, and celery into small pieces. Mince the garlic. Rinse and drain the white beans. This makes cooking easier. In a large pot, heat two tablespoons of olive oil over medium heat. Add the diced chorizo and cook it until it turns brown. This should take about 5 to 7 minutes. Stir the chorizo often to avoid sticking. Once the chorizo is ready, add the chopped onion, carrot, and celery. Sauté these for about 5 minutes until they soften. Next, stir in your minced garlic, smoked paprika, ground cumin, and cayenne pepper. Let this cook for another minute. The spices will add a rich aroma to your dish. Now, it’s time to add the rinsed white beans and broth to your pot. Bring this mixture to a boil. Once boiling, reduce the heat and let it simmer for 20 to 25 minutes. Season with salt and pepper to taste. If you notice the soup is too thick, feel free to add more broth or water. For a creamier soup, blend a portion of it and mix it back in. When serving, garnish with fresh parsley and a dollop of Greek yogurt or sour cream if you like. You can find the Full Recipe for more details. To boost the flavor of your soup, consider adding more spices. You can try a pinch of oregano or thyme. These herbs add depth without overpowering the dish. If you like heat, add more cayenne pepper. For a smoky touch, increase the smoked paprika. These spices make the soup richer and more exciting. Serve your chorizo white bean soup with crusty bread or a fresh salad. A slice of sourdough bread soaks up the broth well. You can also top each bowl with a dollop of Greek yogurt or sour cream. This adds creaminess and balances the spice. Fresh parsley on top gives a nice color and taste. One mistake is not browning the chorizo enough. This adds a lot of flavor to your soup. Another error is skipping the sauté step for the veggies. This softens them and brings out their natural sweetness. Be careful with salt; taste first before adding more. Lastly, don’t skip the blending step if you want a creamier texture. You can blend just a part of the soup for a nice mix of creaminess and chunkiness. For the full recipe, check out the detailed guidelines. {{image_2}} You can create a tasty vegetarian version of this soup. Start by skipping the chorizo. Use smoked paprika to add a nice, smoky flavor. Try adding mushrooms for an earthy taste. You can also use plant-based sausage for a similar texture. This swap keeps the dish rich and hearty. Feel free to mix in other vegetables. Spinach or kale can boost the nutrition. Sweet potatoes add sweetness and creaminess. Bell peppers or zucchini can bring in extra color and crunch. Just chop them up and add them when cooking the onions. This will make your soup more colorful and flavorful. You can change the soup's flavor to match different cuisines. For a Mexican twist, add lime juice and cilantro. For an Italian flair, stir in some diced tomatoes and basil. If you want a spicy kick, try adding jalapeños or chipotle peppers. Each tweak will create a new taste adventure. To explore these ideas, check out the Full Recipe. After enjoying your chorizo white bean soup, let it cool first. Then, transfer it to airtight containers. Store the soup in the fridge for up to three days. Keep the soup covered to maintain its flavor and prevent any odors from seeping in. If you have a large batch, consider dividing it into smaller portions. This makes it easier to reheat later. If you want to keep your soup longer, freezing is a great option. Let the soup cool completely before freezing. Use freezer-safe containers or bags. Write the date on each container. The soup can last for up to three months in the freezer. When you’re ready to eat it, simply thaw it in the fridge overnight. To reheat, pour the soup into a pot. Heat it on medium until warm, stirring occasionally. If the soup seems thick, add a splash of broth or water. This helps restore its creamy texture. You can also use the microwave. Just heat it in short bursts, stirring in between. Enjoy the soup hot, just like when it was freshly made. For the full recipe, check out the details above! To add more heat, use extra cayenne pepper. You can also add diced jalapeños. If you like smoky flavors, try adding smoked chipotle peppers. Start with a small amount and taste as you go. This way, you control the spice level. Remember, you can always add more, but you can't take it away. Yes, you can swap chorizo for other sausages. Italian sausage, kielbasa, or turkey sausage all work well. Just cook them until they brown, just like the chorizo. Each type of sausage brings its unique flavor. So, feel free to experiment and find your favorite. To thicken the soup, you have a few options. First, you can blend some of the soup with an immersion blender. This makes it creamy without adding extra ingredients. Another way is to add a cornstarch slurry. Mix equal parts cornstarch and cold water, then stir it into the soup. Let it cook for a few minutes to thicken. If you like it thick, don’t add too much broth. Chorizo White Bean Soup is full of rich flavors and easy to make. We discussed key ingredients, preparation, and cooking steps. I shared tips for enhancing taste and avoiding common mistakes. You can adapt the recipe to fit your needs, whether with extra veggies or vegetarian options. Storing leftovers and reheating them well ensures you enjoy the soup later. Now, it’s your turn to create a warm, comforting bowl of soup. Enjoy every spoonful!

Chorizo White Bean Soup

Warm up your chilly days with this Spicy Chorizo & Creamy White Bean Soup! This hearty recipe combines savory chorizo, nutritious white beans, and aromatic vegetables for a deliciously comforting bowl. Easy to make and packed with flavor, it's perfect for any weeknight meal. Gather your ingredients and click through to explore the step-by-step instructions to create this delightful soup that will have everyone asking for seconds!
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Ingredients
  

8 oz chorizo sausage, diced

1 can (15 oz) white beans (cannellini or great northern), rinsed and drained

1 medium onion, chopped

2 cloves garlic, minced

1 carrot, diced

1 celery stalk, diced

4 cups chicken or vegetable broth

1 teaspoon smoked paprika

1/2 teaspoon ground cumin

1/4 teaspoon cayenne pepper (adjust to taste)

Salt and pepper to taste

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Optional: Greek yogurt or sour cream, for serving

Instructions
 

In a large pot, heat the olive oil over medium heat.

    Add the diced chorizo and cook until browned, about 5-7 minutes, stirring occasionally to prevent sticking.

      Once the chorizo is cooked, add the chopped onion, carrot, and celery to the pot. Sauté for about 5 minutes until the vegetables begin to soften.

        Stir in the minced garlic, smoked paprika, ground cumin, and cayenne pepper. Cook for an additional minute until fragrant.

          Add the rinsed white beans and chicken or vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes.

            Season the soup with salt and pepper to taste. If the soup is too thick, add more broth or water to reach your desired consistency.

              For a creamier texture, use a blender or immersion blender to puree a portion of the soup, then mix it back in.

                Serve hot, garnished with fresh parsley and a dollop of Greek yogurt or sour cream if desired.

                  Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 6