Wednesday, November 16, 2011

Slow Cooking Supper: Chorizo and White Bean Soup

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Now that the cooler weather is settling over Boston in earnest, soup seems to be the best thing to warm me up.  When I saw this soup over on the blog One Lovely Life (a lovely blog, if I do say so myself), I immediately bookmarked it.  The soup reminds me of hot dog soup we made growing up.  In our preschool, one day in class each family was instructed to bring an ingredient.  And then, we would all put it together and form this soup.  That's what I remember, anyway, from being four years old.  I tried to ask my mom but she had blacked out all memories of this soup.  Doesn't surprise me because it seems like a soup only a kid could love.  I can't find it anywhere online but I remember clearly the hot dogs, chicken broth, celery, and carrots.  I remember the celery because, well, I love celery.

We had hot dog soup at least once a year for well, many years.  I'm trying to put it together but it seems like we had it for at least six years (each of us going to preschool for 2 years at ages 3 and 4).  Here I should note K had to go to an EXTRA year of preschool that I do not think she will ever forgive my mom for.  She hated preschool.  Hated is not even a strong enough word for it.  In fact, we have many stories of K growing up being a little stubborn.  They have long been a part of our family lore, but this is one of my favorites. 

My grandma, Awa was responsible for bringing K and I to preschool one morning.  Mom usually took us but she was about 8 months pregnant with M and wasn't supposed to be driving.  K threw her usual fit and so Awa allowed her to miss school, took her to the 5&10 (for art supplies, I think), and then drove her back to Mom.  K remembers knowing how mad Mom was going to be when she found out.  Boy was she right!  Mom was so mad that she told Awa to go home; stuck her pregnant self and K into the car and drove her fanny right back to school!  That story never gets old. 

Chorizo and White Bean Soup (adapted from here)
Serves: 6
2/3 pounds chorizo
1 white onion, diced
1/2 cup celery, sliced (about 3 stalks)
1/2 cup carrot, sliced thin (about 2 carrots)
1 tablespoon minced garlic
1 quart chicken broth
2-14.5 ounce cans of cannellini beans
1-28 ounce can of fire-roasted tomatoes (do not drain)
2 teaspoons salt
1 tablespoon black pepper
1/4 cup minced cilantro

Dice the chorizo into bite-sized pieces.  In a large skillet, over medium heat, cook the chorizo until it has fully rendered its fat and is browned.  Add to the crockpot.  In the drippings, cook the onion, celery, and carrot, about 5-10 minutes until tender.  Add the garlic and stir, cooking about another minute until the garlic is fragrant.  Add this to the crockpot as well.  Add the chicken broth and mix.  Drain and rinse the cannellini beans.  Add these, the fire-roasted tomatoes, the salt, and the pepper to the mixture.  Stir well.  Let simmer at least 30 minutes, no more than 2 hours.  Top with minced cilantro before serving, if desired.

We also ate it as leftovers over the next week and it was just as good.  A perfect office lunch as well!  Hearty and delicious.  This is what I imagine the hot dog soup would be "all grown up". 

Until the next time my oven is on...

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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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