I love a good bean soup, and this Bean and Chorizo Soup is a good one!
Bean and Chorizo Soup
When the weather turns cool with rain or snow, my mind always turns to soup. I love most any kind of soup, but if it’s going to pass for a meal in my house it needs to be hearty with plenty of meat. This Bean and Chorizo soup satisfies the whole family!
🛒Ingredients needed:
- extra virgin olive oil
- chorizo sausage
- onion
- chicken broth
- water
- canned Great Northern beans
- canned red kidney beans
- diced tomatoes
- potato
- carrot
- dried oregano
What is Chorizo?
Chorizo is a sausage, and you should be able to locate it at your local market. If you’re unable to find chorizo that can be diced (generally a Spanish variety- y0u can find it at World Market), go ahead and use the Mexican chorizo and crumble it instead. Enjoy!
✏️How to make Bean and Chorizo Soup:
- Heat the oil in a large pot over high heat. Add the chorizo and onion and cook for 3 minutes, stirring occasionally.
- Add the chicken broth, water, beans, tomatoes (with juice), potato, carrot and oregano. Cover and bring to a boil. Remove the cover and simmer on high for 10 minutes or until vegetables are tender, stirring occasionally. Serve immediately.
➡️Recipe Tips:
- Feel free to experiment with other types of beans if you don’t care for great Northern or kidney beans.
- If you know you’re going to be under a time crunch, do all the chopping the night before and you’ll be able to have this soup on the table in under 25 minutes.
- Keep a close eye on the carrots and potatoes. You don’t want to over cook them.
✔️What to serve with Been and Chorizo Soup:
- I love this soup with a little sprinkle of grated Parmesan cheese on top, but that’s up to you.
- Some Sweet Cornbread on the side pairs perfectly with this soup.
- A refreshing salad like Mixed Green Salad with Oranges, Cranberries and Pecans is a good counterpoint to a more spicy soup.
★How to Store:
This soup will store nicely in the refrigerator for a few days to enjoy for lunches. You can also keep it in an air-tight container in the freezer for up to 3 months.
❤️Why I love this recipe:
- It’s a perfect fall/winter soup!
- The entire recipe can be made in less than 40 minutes.
- All this healthy, deliciousness with a calorie count on the low side!
Here are a few more soup recipes you might like to try:
- Easy French Onion Soup
- Italian Vegetable Soup
- Chicken Gnocchi Soup
- Turkey Lasagna Soup
- Easy Lentil Soup
If you happen to be following the Weight Watchers WW plan, you’ll find a link to the WW Points on the recipe card below.
Bean and Chorizo Soup
Recipe Details
Ingredients
- 1 tablespoon extra virgin olive oil
- 6 ounces chorizo sausage, diced
- 1 medium onion, chopped
- 3 cups chicken broth
- 3 cups water
- One 15-ounce can great Northern beans, drained and rinsed
- One 15-ounce can red kidney beans, drained and rinsed
- One 14.5-ounce can diced tomatoes (with juices)
- 1 large potato, scrubbed and diced
- 1 large carrot, peeled and thinly sliced
- ½ teaspoon dried oregano
Instructions
- Heat the oil in a large pot over high heat. Add the chorizo and onion and cook for 3 minutes, stirring occasionally.
- Add the chicken broth, water, beans, tomatoes (with juice), potato, carrot and oregano. Cover and bring to a boil. Remove the cover and simmer on high for 10 minutes or until vegetables are tender, stirring occasionally. Serve immediately.
Nice soup recipe. Thank you.