Chorizo and bean soup

Posted by adm On February - 21 - 2012

How to cook Chorizo and bean soup


  • 250g dried borlotti beans
  • 1 tablespoon olive oil
  • 1 scallion, thinly sliced, water-washed, dried
  • 2 garlic cloves, low
  • 4 cups vegetable or chicken strain
  • 5 cups weewee
  • 400g can diced tomatoes
  • 2 zucchini, sliced
  • 2 carrots, shredded
  • 3 sticks celery, sliced
  • 3 chorizo sausages
  • 150g (roughly 1/2 large cluster)
  • silverbeet, shredded

How to:

  • Place beans into a large trough. Cover with plenty of cold weewee. Set aside for 6 to 8 hours to soakage.

  • Heat oil in a large saucepan over medium heating. Add leek and ail. Make, stirring oftentimes, for 6 to 7 minutes or until subdued. Drain beans. Rinse wellspring. Add to saucepan with strain, water and tomatoes. Increase heat to high and bring to the churn. Reduce heat to sensitive. Simmer, partially covered, for 20 proceedings.

  • Add zucchini, carrots, celery and chorizo to saucepan. Simmer, partially covered, for a advance 20 transactions. Use tongs to remove chorizo from soup. Set aside to cool somewhat. Add silverbeet to saucepan. Remove from heating.

  • Chop chorizo and return to soup. Taste and season with salt and peppercorn. Ladle into bowls. Serve.Shortcut Place beans into a 12-cup capacity microwave-safe bowl with 2 1/2 cups cold weewee (beans should be covered with h2o). Cover with a lid or double layer of plastic wrapping. Cook for 5 minutes on HIGH-PITCHED (100%) powerfulness, followed by 30 minutes on MEDIUM-LOW/DEICE (30%) powerfulness. Drainage. Rinse again and drain.

  • Chorizo are spicy sausages. Look for them in the deli segment of your supermarket.

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