Smoky Chorizo Navy Bean Soup Recipes

Steps:

• Saute sausage and onions until onions are limp, then add garlic and mushrooms (if used) and cook until sausage is lightly browned.
• Stir in paprika and cook just for a minute.
• Add tomatoes, broth and beans and bring to a boil.
• Reduce to a simmer and cook, uncovered, about 10 minutes.
• Add salt and pepper to taste.
• Add cilantro and parsley just before serving.

Steps:

• Heat the oil in a large saucepan over high heat.
• Add the chorizo, onion and garlic, and saute for 5 minutes, or until the chorizo has browned and the onion has softened.
• Stir in the paprika for 1 minute.
• Add the tomatoes, stock, and beans, and bring to a boil. Reduce the heat to a simmer and cook, uncovered, for 10 minutes.

Steps:

• Combine two 19-ounce cans black beans and one 15-ounce can black beans in the bowl of a food processor; process until pureed. Add 1 tablespoon chicken broth, or more as needed, if beans are too thick. Set aside.
• Heat oil in a large stockpot. Add onion and garlic; cook until onion has softened, about 5 minutes. Add red and green bell peppers; cook for 3 to 4 minutes. Add sausage, chili powder, salt, and pepper; cook for 3 to 4 minutes.
• Add remaining 19-ounce can black beans and diced tomatoes to the stockpot. Pour in enough chicken stock to cover the ingredients. Add pureed black beans and lime juice. Cook until heated through, about 10 minutes.

Steps:

• Wash and pick over beans.
• Cover with water and soak overnight, or quick soak.
• Discard soaking water, rinse beans and put in a large soup pot.
• Add the 8 cups of water and bring to a boil.
• Cover tightly and reduce heat to a low simmer.
• Add carrots.
• In a nonstick pan saute onion in balsamic vinegar until it caramelizes (this takes a while on low heat).
• Add garlic, celery leaves, and cabbage.
• Continue sautéing, adding more liquid as necessary.
• When the mixture has cooked down somewhat, add it to the beans.
• Add tomato sauce, bay leaves, and spices.
• Simmer *very* slowly for 2 hours or until beans are tender, stirring occasionally.
• Remove bay leaves and serve with hard bread and salad.