Great Northern Bean and Chorizo Soup 015

Great Northern Bean and Chorizo Soup (recipe adapted from “The Daily Soup Cookbook,” by Leslie Kaul, Bob Spiegel, Carla Ruben, and Peter Siegel with Robin Vitetta-Miller)

As I was cleaning up from our modest Thanksgiving feast, I made some turkey stock that I ended up putting into this savory white bean and chorizo soup. Not only was our 8-lb turkey breast enough for dinner for four and plenty of leftovers for everyone for days, but it produced a whole six cups of stock, which made for a very flavorful pot of soup.

updated: 2/14/15: I have made this bean soup many times with or without the vermouth. I find that the vermouth adds an interesting flavor dimension, but then I’m left with a bottle of liquor that goes unused. What has taken this soup to new flavor heights is using homemade chorizo, which is quite easy to make. I follow the recipe from the Homesick Texan.

Ingredients

  • 1 pound chorizo
  • 6 cups water
  • 1 tablespoon extra virgin olive oil
  • 1/4 pound bacon, cut into small pieces
  • 1 large Spanish onion, chopped
  • 3 carrots, peeled and chopped
  • 3 garlic cloves, minced (divided)
  • 2 teaspoons dried thyme
  • 1 teaspoon paprika
  • 3 bay leaves
  • 1/2 teaspoon ground black pepper
  • 1 pound Great Northern beans, rinsed
  • 2 medium potatoes, cut into 1″ pieces
  • 6 cups chicken (or turkey) stock
  • 1/4 cup dry vermouth (optional)
  • 2 teaspoons kosher salt

Preparation

Add the chorizo and water to a large stockpot over medium heat. Bring to a boil, reduce heat to low, and poach for 10 minutes. Remove the chorizo with a slotted spoon, and reserve 2 cups of poaching liquid. Discard rest of water. When chorizo has cooled, chop into small pieces.

Heat the oil in a large stockpot over medium heat. Add the bacon and fry until golden brown. Add the onion, carrots, and 2 garlic cloves and cook until tender. Add the thyme, paprika, bay leaves, and pepper and stir to coat the vegetables. Add the reserved poaching liquid, beans, potatoes, and stock and bring to a boil. Reduce the heat, partially cover, and simmer for 1-2 hours, until the beans are tender. Stir in the chorizo and simmer for two minutes. Remove from heat and stir in the vermouth, salt, and remaining garlic clove. Remove the bay leaves and serve.

What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I develop in my test kitchen. My inspiration comes from cooking magazines (Bon Appétit, Fine Cooking, Food & Wine), cookbooks, blogs, online food communities such as Chowhound.com, popular restaurants, tv shows, friends, and family.

Now it’s your turn. Do you have any delicious northern bean soup recipes? We would love to hear from you if you enjoyed this recipe. -Michael

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