16 bean soup with smoked chorizo - a warm and hearty winter meal
Author: 
Recipe type: Dinner
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A warm and hearty bean soup with smoked chorizo.
Ingredients
  • 16 bean mix : 2 cups or 8 oz (the packet weigh 16 oz)
  • Celery stalk : 1 (chopped)
  • Carrots : 1 cup (chopped)
  • Chorizo or any other sausage : 4 oz or three sausage
  • Chicken stock : 2 cups (freshly made or low sodium pack)
  • Crushed tomatoes : 1 cup (I used Heinz crushed tomato can)
  • Bay leaf : 2
  • Oregano (dried) : 1 tsp
  • Cumin powder : 1 tbsp
  • Salt and pepper to taste
  • Jalapenos : 1 ( finely chopped)
  • Olive oil : 1 tbsp
  • Yellow onion : 1 large (finely chopped)
  • Garlic : few cloves (minced)
Instructions
  1. After soaking, rinsing and washing the dried beans, cook the beans in a large pot with just enough water to cover it.
  2. Do not add salt while cooking the beans.
  3. You can also use pressure cooker to speed up the process or use slow cooker to cook the beans. I adopt stove top method to cook the beans.
  4. In a separate pan, heat the olive oil and fry the onions and garlic till the onions become translucent.
  5. Add the chopped celery sticks and diced carrots, fry for a while on low heat.
  6. Stir in the chopped jalapenos, sliced or diced sausages, add the cumin powder, oregano, salt and pepper to taste.
  7. Stir in the crushed tomatoes, fry for couple of minutes.
  8. Add the chicken stock and bring everything to a rapid boil.
  9. Stir in the cooked beans, add the bay leaf, give everything a gentle stir.
  10. Add one cup water, cover and simmer on low heat till done.
  11. This will take another 1 hour.
  12. Check for the seasonings and serve piping hot with crusty bread or pasta
Notes
Jalapenos are optional here. I have used it to make the soup more spicy.
Soaking the beans, rinsing and cooking consumes lots of time.
Soak the dried beans for 6 to 8 hours, rinse it and change the water every two to three-hour interval.
Cooking the beans in fresh water will take another two hours unless you use pressure cooker to cook the beans.
So prepare ahead and make this soup on second or third day, this way you can enjoy the food without getting exhausted.
Recipe by saffronstreaks at https://saffronstreaks.com/recipes/16-bean-soup-with-smoked-chorizo-a-warm-and-hearty-winter-meal/