white bean and chorizo soup-mw

How To Make white bean and chorizo soup-mw

• 1

  Look and pick over beans. Place into a pot or container - add water to a level 2 inches above beans. Soak beans overnight.
• 2

  If all you found was link sausages, then remove sausage from casings. Crumble sausage into saucepot and cook over medium heat until about halfway done - breaking meat up as you cook.
• 3

  Add onion and cook, stirring frequently, for about 8 more minutes (until onion turns golden). Add garlic and bell pepper and cook for an additional 5 minutes.
• 4

  Drain soaked beans and add to sausage mixture. Add remaining ingredients and bring to a boil. Reduce heat and simmer for 1 1/2 - 2 hours or until beans are tender. Season with salt and pepper prior to serving.
• 5

  *Substitutions For the beans: 4 cans cannelini or great northern beans (reduce simmer time to about 30-45 minutes) For the vegetable broth: 1-46 oz can V-8* vegetable juice.
• 6

  Author's Note: You could easily put everything into a crock pot after soaking beans and browning sausage/onions. Cook on LOW for 7-10 hours. Season with salt/pepper before serving.
• 
  7

  As pictured: I cooked 1 pound great northern beans in my pressure cooker with 6 cups of water (HIGH pressure - 30 minutes). To the undrained beans I added 1 - 12 oz bag of frozen diced onion, 1 - 10 oz bag of frozen diced green bell pepper, 1 - 46 oz can of V-8* vegetable juice, 1 packet Swanson Vegetable Flavor Boost, 1 heaping tablespoon pre-minced garlic, 1/2 tsp salt, 1 tsp pepper and the cooked, crumbled sausage. I brought it up to a light boil and dropped the temperature to low - then let it simmer, covered, for about 45-60 minutes. *V-8 is a registered trademark of the Campbell Soup Company.
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