Rich, hearty and rustic – this Spanish Chorizo and White Bean Soup comes together in one pot in under an hour! Layer in the ingredients in a few stages to build up the flavors, then simmer until finished. It’s simple, satisfying and delicious!
This Spanish Chorizo and White Bean Soup is filling as it is flavorful! Made with a medley of sautéd vegetables, creamy white beans and smoky Spanish chorizo, it’s the ideal soup to warm you up and satisfy your cravings on a chilly day!
Key Chorizo and White Bean Soup Ingredients
- Spanish Chorizo: Though you don’t actually need to cook Spanish chorizo before eating, I recommend gently frying it first to render out some of the fat which will keep your soup from getting too greasy.
- White Beans: Great Northern Beans, Cannellini Beans, Butter Beans – any variety of white beans will work here. You can even use chickpeas if you’d like!
- Aromatics: Sautéd onions and bell peppers create a sweet, caramelised flavor that plays off of the other smokey, spicy flavors of the soup. Garlic comes in a little later to add a bit of fire to the veggie mixture.
- Herbs & Spices: Use fresh or thyme – whatever is most convenient or preferable to you. I recommend fresh parsley at the end over dried to really pack in a finishing freshness. Though the chorizo will already come loaded with paprika, an extra teaspoon plays up the flavor even more. As for the fennel seed – I know many people aren’t keen on the sweet, anise flavor it provides. I personally love a pork and fennel combo, but you can leave it out if you’d prefer.
- Tomato Paste: Tomato paste provides a rich, concentrated tomato profile that really deepens the overall soup flavor.
- Chicken Stock: Use you favorite chicken broth or stock here. If you’re concerned about your salt intake, aim for a low sodium stock to give yourself more control of the salt. Vegetable broth works too.
- Kale: I like kale in soups because it’s hardy enough to hold up well in leftovers. Spinach is another great option if you’d prefer it!
- Red Wine Vinegar: This is a final, optional ingredients to bright up your soup in the end. I found a teaspoon to be plenty, but you can add more or none at all. Lemon juice, sherry vinegar, white wine vinegar and even apple cider vinegar should also work here .
Tips and FAQ’s
A few things to keep in mind before you make this chorizo and white beans soup:
Spanish Chorizo vs Mexican Chorizo
Look for Spanish Chorizo sausage and not Mexican Chorizo sausage. What’s the difference between Spanish and Mexican chorizo?
Spanish chorizo is cured and seasoned with garlic and pimentón (Spanish smoked paprika) which is what gives it its signature smokey flavor.
Mexican chorizo, on the other hand, is more like a spicy chorizo sausage that’s seasoned with vinegar and chili peppers. It also needs to be cooked first since it’s uncured while Spanish chorizo is ready to eat right away (like salami).
Can I use Mexican Chorizo?
Yeah, definitely! It’s will change the overall flavor of your soup quite a bit, but I think it would still be delicious. You will need to cook the raw Mexican chorizo longer as it’s uncured and must be cooked thoroughly before eating.
Can I use dried beans instead of canned?
Canned beans are great for speed and convenience, but you cook your own dried beans if you prefer.
If starting with dried beans, I recommend you soak them overnight to speed up the cooking process later. For 2 cans (15 oz each) canned beans you’ll need about 1 cup dried beans or 3 cups cooked beans.
Freeze for Later
The soup will keep well at least five days kept in an airtight container in the fridge. Packed up in a freezer-safe container or bag it will keep up to three months.
If storing in a large potion, save space with a freezer bag by freezing the soup flat on a baking sheet until solid. Don’t fill the bag/container all the way full as the soup will expand as it freezes.
I recommend storing the soup in smaller, individual sized portions. This will not only thaw quicker, but make it easier to meal prep/plan on a smaller scale.
Allow the soup to defrost in the fridge over night. Once defrosted, return to the stove and bring to a boil for a couple of minutes before serving.
And there you go – another reason to love soup season. Serve with a side of crusty gluten free bread or cheesy scone and enjoy!
Spanish Chorizo and White Bean Soup
Rich, hearty and rustic – this Spanish Chorizo and White Bean Soup comes together in one pot in under an hour!
- 3 tablespoons extra-vigin olive oil (45 ml)
- 100 g Spanish chorizo, casing removed and diced
- 1 large red onion, diced
- 1 red bell pepper, deseeded and diced
- 1 green bell pepper, deseeded and diced
- 1 teaspoon dried thyme or 1 tablespoon fresh leaves
- 1 teaspoon fennel seed, optional
- 3 large cloves garlic or about 1 heaping tablespoon
- 1/4 cup tomato paste (64g g)
- 1 teaspoon paprika
- 2 (15 oz) cans white beans, drained (or 3 cups cooked beans)
- 2 dried bay leaves
- 4 cups chicken stock (960ml)
- 1 cup water (240 ml)
- 1/2 teaspoon salt and pepper, each plus more to taste
- 1 bunch tuscan kale, ribs removed and roughly chopped (about 3 cups)
- 1/2 cup fresh parsley, chopped (or a big handful)
- Heat a large, heavy-bottomed pot over a medium heat then add 1 tablespoon oil when the pot is hot.
- Add the diced chorizo and fry 4-5 minutes or until the chorizo is crispy. Use a slotted spoon to remove the chorizo from the pot and transfer to a small dish to set aside. Drain excess oil from the chorizo.
- Add the remaining 2 tablespoons oil to the pot along with the onion, peppers, thyme and fennel seed. Cook about 8-10 minutes stirring occasionally with a wooden spoon, until the onions and peppers have softened. If notice any brown bits (AKA 'fond') forming at the bottom of the pot, add a splash of water to loosen them up and mix into the veggies.
- Stir in garlic, tomato paste and paprika. Cook 4-5 minutes until the tomato paste caramelises into a rich, dark-red/brown color.
- Add one can of the white beans. Mix well into the vegetable mixture. Use your wooden spoon or potato masher to mash up some of the beans.
- Stir in the chorizo, remaining beans, stock, water, 1/2 teaspoon salt and pepper. Adjust the temperature as needed to maintain a gentle simmer, and let cook 15 minutes then add kale and cook another 5 minutes.
- Taste and season with more salt and pepper as you see fit. Stir in chopped parsley just before serving and enjoy.
- Make sure to use Spanish chorizo (cured meat) and not Mexican chorizo.
- Any type of white bean should work: cannellini, great northern, butter beats - even chickpeas.
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