Chorizo and White Bean Soup

I love a good bowl of brothy soup in the winter. It’s a satisfying way to warm up from the cold. Chorizo and white bean is a super tasty soup you can adapt for any season. In this rendition I chose to use kale, butternut squash and fennel as the vegetables.

Chorizo and White Bean SoupIMG_20140121_143933

  • 1 1/2 cups cannellini beans, soaked 24 hrs
  • 1 small red onion, diced
  • 2 cloves garlic, minced
  • 1 small butternut squash, peeled, seeded, and diced
  • 1 bulb fennel, diced
  • 2 tbsp fennel fronds, chopped
  • 1 tbsp fresh thyme leaves
  • 1 bunch of kale, stemmed and roughly chopped
  • 1 lb fresh chorizo sausage
  • 1 liter chicken stock
  • salt & pepper to taste

In a large pot, simmer the beans gently in plenty of water over medium heat until they are tender. This will take about an hour and a half to two hours. In the mean time you can prep everything else for the recipe.

In a large saute pan, cook the onions and garlic over medium-high heat until transluscent. Add the squash and fennel and saute another 2 minutes. Remove the casings from the sausage and add the meat to the pan. Using a wooden spoon break the sausage meat apart while it’s cooking. Once the sausage is cooked through, take the pan off the heat and set aside. Once the beans are tender drain off all but about 4 cups of the cooking liquid. Add the chicken stock to the pot with the beans and the remaining cooking liquid. Bring to a simmer over medium high heat. Add the herbs, kale and all the veggie/sausage mixture and simmer 2 minutes just for the flavors to come together. Season with salt and pepper and enjoy your first bowl. The rest can be kept in the fridge for later days.

This recipe makes 6 large bowls of soup at 2.50 each. Enjoy!

 

Related Post : Chicken Stock

Chicken Stock

Every now and then whole chickens go on sale at my favorite grocery store and I always take the opportunity to pick up a couple. It makes buying chicken affordable for me and I get to use the bones to make my own chicken stock. This recipe is mainly meant for use in brothy soups and other hot foods. It has great flavor but is not concentrated enough to set when cooled. It takes some time to make, but it’s worth it. I like to freeze it in 2 cup containers for convenience.

Chicken Stock

  • bones from 2 chickens
  • 6 L cold water
  • 3 onions, quartered
  • 5 celery stalks, quartered
  • 2 large carrots, trimmed and cut into large chunks
  • 6 cloves garlic, crushed
  • 1 tsp whole peppercorns
  • 4 bay leaves
  • 4 whole cloves
  • 1/2 bunch italian parsley
  • 1/2 bunch fresh thyme

Place the chicken bones on a parchment lined baking tray and roast them in a 400F oven until golden brown, about 45 minutes.

Once roasted, place the bones in a large stock pot and cover with the water. Bring to a simmer over med-high heat and then reduce to medium. It should only ever be at a gentle simmer, adjust heat as necessary. Let it simmer for an hour. Add in the rest of the ingredients and simmer another 2 hours. Strain, separate into small 2 cup containers and cool. Freeze what you will not be using right away.

Makes about 5 L and only costs 4.50.

 

Chicken & Rice Soup

A classic winter comfort food. Warm your bones with this delicious and healthy soup. It’s quick and easy to make. You could also switch the chicken for turkey if you have leftovers from a holiday dinner.

Chicken & Rice Soup

IMG_20131227_171348

  • 2 tbsp vegetable oil
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 4 stalk celery, diced
  • 8 baby carrots, diced
  • 2 chicken breasts, diced
  • 1 tsp fresh thyme leaves
  • 1 tbsp dried summer savory leaves.
  • 6 cups chicken stock
  • 1 tbsp kosher salt
  • 1 cup uncooked brown rice

Place the rice in a small pot with a pinch of salt and 1 3/4 cups water. bring to a simmer on high heat, cover and reduce heat to low. Cook for 20 minutes, or until all the water is absorbed, then uncover and remove from heat.

While the rice is cooking, heat the oil in a large soup pot over medium heat and cook the onions and garlic until translucent. Add the carrots and celery and cook 2 minutes. Add in the chicken breast, stock, thyme, savory and salt and bring to a simmer. Reduce heat to low and simmer until the vegetables are done. Add in the rice and serve.

Makes 4 large or 6 small servings.

Using the breast meat from a small frying chicken I got on sale, this recipe only cost $6.30 to make.

 

Related Post – Chicken Stock

 

Green Lentil Soup – a quick and easy recipe

Lentil soup is a great way to warm up on a cold winter day. It only takes 30-40minutes and costs less than $5!

Green Lentil Soup :

  • 4 strips of bacon
  • 1 small onion, diced
  • 2 cloves garlic, chopped
  • 2 cups green lentils
  • 2 bay leaves
  • 2 cups chicken stock (optional)
  • 4 cups water
  • 1 tsp kosher salt
  • 2 stalks celery
  • 2 small carrots

Start by cutting the bacon into small strips. In a medium sized pot cook the bacon over medium heat. Once it starts to brown add the onion and garlic and cook until the onion turns translucent. Add the lentils, stock, water, bay leaves and salt. Bring to a simmer and then cook on low heat until the lentils are completely softened, about 25 minutes. In the meantime peel and dice the carrots and dice the celery and set aside. Remove the bay leaves and discard. Puree the lentils in the blender and return them to the pot. Adjust the consistency by adding more water if necessary. Add the diced carrot and celery and simmer another few minutes, until they are tender.

Makes 4 portions. This soup can be kept in the fridge up to 5 days and freezes well. Enjoy!