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


Molasses Baked Beans – a nod to my heritage

I’ve been craving these for a couple weeks now. The crazy cold snap that’s taken a hold over Ottawa has given me the motivation to whip up a batch. I need some warmth! They’re not only a comfort food for me, they’re also homey. Molasses baked beans are a traditional food in Acadian Canada, from which my mother’s side of the family stems. I’ve been trying to replicate the flavour of my mom’s baked beans for years. The first attempt wasn’t worth writing home about. I’m now onto version 12 or so and I think I’m getting pretty darn close. She might protest since I don’t use the same ingredients, but, come on mom, ketchup isn’t an ingredient. It belongs on top of hot dogs and hamburger patties. I switched that and a couple other things out for a more “whole foods” oriented recipe. I use a bean pot in this recipe. If you don’t have one, you can use a crock-pot, a large deep casserole dish with a lid, or a covered pot on the stove top.IMG_20140102_213356

Molasses Baked Beans

  • 2 cups dried navy beans
  • 2 slices bacon, cut into small strips
  • 1 small onion, finely diced
  • 1 clove garlic, minced
  • 1/4 tsp ground ginger
  • 1 tsp ground mustard seed
  • 2 ┬ábay leaves
  • 1 small can tomato paste
  • 2 tbsp cider vinegar
  • 2/3 cup fancy molasses
  • 3 c water
  • 1 tbsp salt

Soak the navy beans, uncovered, overnight in plenty of cold water.

Preheat your oven to 350F.

In a medium sauce pot cook the bacon over medium heat until the fat is rendered. Add in the onions and garlic and cook until translucent. Add the ground ginger and mustard seed and toast 1 minute. Add everything but the beans to the pot and bring to a simmer. Meanwhile, strain the soaked beans and place them into a bean pot (4 qt or larger). Once the sauce is simmering pour it over the beans and give them a stir. Cover and bake for 2 hours, stirring halfway through. Remove the lid, stir and bake for another hour, uncovered.

This recipe makes 6 small servings and only costs 5$ to make.