Smoky Chorizo Navy Bean Soup Recipes

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CHORIZO & NAVY BEAN SOUP



Chorizo & Navy Bean Soup image

Very tasty and robust soup. You may use your choice of sausage if you don't like or can't find Chorizo. I have even used kielbasa. For the softer sausages like Chorizo break it up into crumbles as you cook it. For the denser ones cut into small pieces. Which ever you use remove the casings. I sometimes leave out the cilantro and it still tastes great!

Provided by Kagemi

Categories     Pork

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil or 2 tablespoons canola oil
6 -8 ounces chorizo sausage (casing removed)
1 medium red onion, thinly sliced
2 -3 garlic cloves, chopped
1/2 teaspoon paprika
1 (14 ounce) can diced tomatoes
2 cups chicken broth
1 (14 ounce) can navy beans
1/2 cup flat leaf parsley, chopped
1/2 cup cilantro, chopped
1/4-1/2 cup mushroom (optional)
3 dashes Worcestershire sauce (optional)

Steps:

  • Saute sausage and onions until onions are limp, then add garlic and mushrooms (if used) and cook until sausage is lightly browned.
  • Stir in paprika and cook just for a minute.
  • Add tomatoes, broth and beans and bring to a boil.
  • Reduce to a simmer and cook, uncovered, about 10 minutes.
  • Add salt and pepper to taste.
  • Add cilantro and parsley just before serving.

Nutrition Facts : Calories 447, Fat 24.7, SaturatedFat 7.4, Cholesterol 37.5, Sodium 1146.4, Carbohydrate 34.7, Fiber 12.5, Sugar 4.6, Protein 22.5

SMOKY CHORIZO CHILI



Smoky Chorizo Chili image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 17

1 tablespoon extra-virgin olive oil
1 pound fresh chorizo, removed from casings
Kosher salt and freshly ground black pepper
1 medium red onion, chopped, plus more for topping
1 small orange bell pepper, chopped
1 small red bell pepper, chopped
3 cloves garlic, chopped
1 jalapeno, seeded if desired, chopped
1 tablespoon ancho chile powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
Two 14.5-ounce cans fire roasted diced tomatoes
2 cups low-sodium beef broth
Two 15.5-ounce cans black beans, rinsed and drained
1/2 small butternut squash, peeled and diced (about 2 cups)
Parsley leaves, pickled jalapeno rings, grated Cheddar and sour cream, for topping

Steps:

  • Heat the olive oil in a large Dutch oven over medium heat. Crumble in the chorizo. Sprinkle with salt and pepper. Cook, breaking up the chorizo with a wooden spoon, until browned, about 3 minutes. Add the red onion and bell peppers and cook until they begin to soften, 3 to 4 minutes. Add the garlic, jalapeno, ancho powder, cumin, smoked paprika and oregano. Cook and stir to coat the meat and vegetables in the spices, about 1 minute.
  • Add the tomatoes, beef broth and 2 cups water. Bring to a simmer over medium-low heat, then stir in the black beans and butternut squash. Simmer, uncovered, until the chili is thick and flavorful and the veggies are tender, 30 to 45 minutes.
  • Serve the chili with bowls of the toppings on the side for passing at the table.

BLACK BEAN AND CHORIZO SOUP



Black Bean and Chorizo Soup image

This delicious and easy black bean and chorizo soup has a smoky flavor. Top with diced red onion and sour cream.

Provided by ReadytoEat

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Black Bean Soup Recipes

Time 55m

Yield 12

Number Of Ingredients 15

3 (19 ounce) cans black beans, divided
1 (15 ounce) can black beans
1 tablespoon chicken broth, or more as needed
1 teaspoon olive oil
1 red onion, chopped, divided
3 cloves garlic, minced
2 medium red bell peppers, chopped
1 medium green bell pepper, chopped
1 pound chorizo sausage links, sliced
1 tablespoon chili powder
½ teaspoon salt
½ teaspoon freshly ground black pepper
2 (15 ounce) cans fire-roasted diced tomatoes
1 lime, juiced
2 cups reduced-sodium chicken broth, or as needed

Steps:

  • Combine two 19-ounce cans black beans and one 15-ounce can black beans in the bowl of a food processor; process until pureed. Add 1 tablespoon chicken broth, or more as needed, if beans are too thick. Set aside.
  • Heat oil in a large stockpot. Add onion and garlic; cook until onion has softened, about 5 minutes. Add red and green bell peppers; cook for 3 to 4 minutes. Add sausage, chili powder, salt, and pepper; cook for 3 to 4 minutes.
  • Add remaining 19-ounce can black beans and diced tomatoes to the stockpot. Pour in enough chicken stock to cover the ingredients. Add pureed black beans and lime juice. Cook until heated through, about 10 minutes.

Nutrition Facts : Calories 357 calories, Carbohydrate 34.4 g, Cholesterol 34.3 mg, Fat 15.6 g, Fiber 12.4 g, Protein 19.8 g, SaturatedFat 5.6 g, Sodium 1556.1 mg, Sugar 3.5 g

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