Chorizo White Bean and Vegetable Soup

4.57 from 30 votes
1 hour
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Chorizo, White Bean and Vegetable Soup is hearty, delicious and the perfect way to warm up and fill up on a chilly day!  Spicy chorizo sausage, cannellini beans and lots of vegetables float in a flavorful fire-roasted tomato broth.

Photo of two bowls of Chorizo White Bean and Vegetable Soup on gray background.

It’s soup season and I couldn’t be happier about it!  Soup is one of my favorite things to make and what better way to use up those veggie odds and ends in your refrigerator.

Got kale?  Add it.

Got spinach?  Add it.

Here’s a Spanish-inspired soup that’s loaded with flavor you’ll want to put on repeat all winter long!  Chorizo, White Bean and Vegetable Soup!

Photo of Chorizo White Bean and Vegetable Soup in white Dutch oven with soup ladle.

What is chorizo sausage?

  • There are two varieties of chorizo sausage:
    • Mexican which is fresh and raw
    • Spanish which is cured and some types can be quite dry
  • True chorizo is made with pork, although it’s now possible to buy chicken chorizo

You’ll want to use fresh, raw Mexican chorizo for this soup.  Spanish chorizo is best served as part of a charcuterie board or tapas menu.  The two are not interchangeable.

If you can’t find chorizo links, freshly ground bulk will also work in this soup as will spicy Italian sausage or kielbasa.

How to make Chorizo, White Bean and Vegetable Soup:

  • Start by browning the chorizo sausage in olive oil.  Brown it well on all sides then remove it to a plate to cool.  IT WILL NOT BE FULLY COOKED but that’s okay.  You want to brown it so that it’s easier to slice; it will finish cooking in the soup.
Photo of three links of chorizo being browned in white Dutch oven.
  • Prep the vegetables.
    • Onion
    • Carrots
    • Celery
    • Bell pepper
    • Poblano peppers
    • Zucchini and/or yellow squash
    • Garlic
Photo of chopped vegetables on dark wood cutting board.
  • Cook the vegetables until softened in the olive oil and fat that remains in the pan from the chorizo.
Photo of chopped vegetables being cooked in white Dutch oven.
  • Slice the chorizo and add it to the pot.
Photo of vegetables and sliced chorizo in white Dutch oven.
  • Add:
    • Chicken broth
    • Canned diced and crushed fire-roasted tomatoes
    • Drained and rinsed cannellini beans
    • Spices
    • A pop of vinegar
    • Salt and pepper
    • Fresh parsley…
Photo of Chorizo White Bean and Vegetable Soup in white Dutch oven with soup ladle.
  • Serve in bowls topped with freshly grated Manchego cheese and crusty bread!
Photo of three bowls of Chorizo White Bean and Vegetable Soup in gray bowls on gray background with cheese and bread.

Yes!  Dive right in!

Close-up photo of one bowl of Chorizo White Bean and Vegetable Soup in gray bowl with soup spoon.
Photo of Chorizo White Bean and Vegetable Soup in gray bowls with bread and cheese sprinkled about.

Chorizo, White Bean and Vegetable Soup can be made well ahead and reheated.  It also freezes beautifully!

Close-up photo of a bowl of Chorizo White Bean and Vegetable Soup in gray bowl with soup spoon and bread in the background.

Enjoy!

More hearty soups you’re sure to love!

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Chorizo White Bean and Vegetable Soup - Straight-on close-up shot of soup in gray bowl with soup spoon and bread in the background

Chorizo White Bean and Vegetable Soup

4.57 from 30 votes

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By: Carol | From A Chef’s Kitchen
Chorizo, White Bean and Vegetable Soup is hearty, delicious and the perfect way to warm up and fill up on a chilly day!  Spicy chorizo sausage, cannellini beans and lots of vegetables float in a flavorful fire-roasted tomato broth.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soups and Stews
Cuisine Spanish
Servings 8
Calories 192 kcal

Ingredients
  

  • 3 tablespoons olive oil
  • 1 pound fresh chorizo links - 3-4 links or 1 pound bulk chorizo
  • 1 large onion - finely chopped
  • 2 large carrots - finely chopped
  • 2 stalks celery - finely chopped
  • 1 large bell pepper - red, yellow or orange, seeded, membranes removed and chopped
  • 2 Poblano peppers - seeded, membranes removed and chopped
  • 2 medium zucchini or yellow squash - or 1 of each, quartered and sliced
  • 6 cloves garlic - finely chopped
  • 6 cups chicken broth
  • 2 cans (15-ounce each) cannellini beans - drained and rinsed
  • 1 can (15-ounce) diced fire-roasted tomatoes - undrained
  • 1 can (15-ounce) crushed fire-roasted tomatoes
  • 1 tablespoon chopped fresh thyme
  • 1 bay leaf
  • 2 teaspoons Hungarian or smoked paprika
  • 1/2 teaspoon crushed red pepper flakes - or to taste
  • 1 tablespoon red wine vinegar
  • 1/4 cup chopped fresh parsley
  • Salt and freshly ground black pepper - to taste
  • Freshly grated Manchego cheese - or Parmesan cheese, for topping

Instructions
 

  • Heat olive oil over medium-high heat in a large Dutch oven or other heavy soup pot.
  • Add the chorizo links, reduce heat to medium and brown the links well on all sides. Transfer to a plate to cool. THE CHORIZO WILL NOT BE FULLY COOKED.
  • Add the onion to the Dutch oven and cook 4-5 minutes or until beginning to soften, stirring often.
  • Add the carrot and celery and cook 2-3 minutes or until beginning to soften, stirring often.
  • Add the bell peppers and Poblano peppers. Cook 2-3 minutes, stirring often.
  • Add the zucchini and/or yellow squash and cook another 2-3 minutes or until softened, stirring often.
  • Add the garlic and cook briefly and stir, 15 seconds or so or until fragrant.
  • Slice the chorizo into approximately 1/4-inch slices and place in the Dutch oven.
  • Add the chicken broth, cannellini beans, diced and crushed tomatoes, thyme, bay leaf, paprika and crushed red pepper flakes.
  • Bring to a boil, reduce heat to low and simmer uncovered for 25-30 minutes or until vegetables are tender.
  • Add the red wine vinegar, parsley and salt and black pepper, to taste.
  • Serve with freshly grated Manchego cheese.

Notes

SUBSTITUTIONS: May use spicy Italian sausage or kielbasa instead of chorizo.
MAKE AHEAD:  Can be made ahead 1-2 days.  Reheat on the stovetop or in the microwave.
FREEZER-FRIENDLY:  Cool and place in airtight containers in the number of servings as desired.  Freeze 1-2 months.  Thaw in the refrigerator.  Reheat on the stovetop or in the microwave.

Nutrition

Serving: 1 | Calories: 192kcal | Carbohydrates: 10g | Protein: 8g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 44mg | Sodium: 686mg | Potassium: 406mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4676IU | Vitamin C: 77mg | Calcium: 57mg | Iron: 2mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

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4.57 from 30 votes (25 ratings without comment)

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Recipe Rating




21 Comments

    1. Hi, Lisa, Thanks so much and so happy you love this recipe! Isn’t soup the greatest thing? In fact, it’s even better sometimes as leftovers. Thanks again!!

  1. 5 stars
    Great, hearty, flavorful soup! Made half a batch and at the end, I added chopped spinach and some leftover cooked quinoa, which made it more like a stew. Tasted great before the two late additions and tasted great after as well. Thank you for sharing!

  2. 5 stars
    I made this and LOVED it. I do have one question. I ran the recipe through a nutrition calculator and it came out much higher in calories and carbs than indicated. I didn’t use anything different – I followed the recipe exactly. I hope your #s are correct – they make more sense to me given the ingredients.

    Next time I may try it with chicken sausage, and eliminate the beans (for lower carbs). But the flavor is incredible as it’s written.

    1. Hi, Lisa, Thanks so very much and so happy you enjoyed! I ran it through the nutrition calculator I use again and it came out the same. It’s a computer-generated nutrition calculation and ingredients will vary based on the brand. Thanks so much again and I’ll keep my eye on this one to see if anything changes.

  3. 5 stars
    Just made this for dinner. Other than adding zucchini we made the recipe as is and it was hearty and delicious! Will absolutely make this again.

  4. Made this last night. I’m a slow knifer so I did prep in the morning, about 45 minutes. Added a couple of handfuls of fresh spinach and about a half cup of fresh corn to round out the veggies and the color. Used a pound of Tolucan Green Pork Chorizo Links – a mild chorizo – which went well into the recipe. My girlfriend added a loaf of homemade Irish Soda bread. A great recipe, I’ll be making it again!

  5. Loved this soup! I didn’t have zucchini so substituted fresh kale, otherwise I followed the exact recipe. Everyone loved it! Thank you!

  6. Your Chorizo, White Bean, and Vegetable soup is another winner. I am always looking for recipes with heat, that are easy, quick cooking, and will freeze well My husband loves spicy food, I do not. So what I like about the big batch size of this (big batch because I am really making it for one), is that I freeze several servings. I did taste the broth, and although it was too hot for me, I could easily appreciate the depth of flavor from all the vegetables and spices. My only question Carol is this…what is your meaning of a “large dutch oven”? Pot size is the one thing I get hung up on. Thanks in advance for the info.

    1. Hi, Lorraine, Thanks so very much and glad you enjoy my recipes! By “large Dutch oven,” I mean something larger than normal or just a big soup pot since this soup makes so much. If you have an 8-quart, I would use that. Thanks again!

  7. Carol your recipes are always spot on. I made this today and it was fabulous! Left out the bell peppers because we’re not big fans, but used poblanos. I used bulk chicken chorizo (from Sprouts). Definitely a keeper.

    1. Hi, Julie! Thank you SOOOO VERY MUCH! So glad you enjoyed and definitely this can be adapted to tastes. Thanks again and glad you enjoyed!

  8. Prep time is FAR MORE than 15 minutes! I’ve been cooking daily since I was a teenager, about fifty years, and if you don’t have the knife skills of a chef, it’s going to take a lot longer than fifteen minutes to chop all those vegetables properly. As a reasonable adept home cook, I recommend prepping them earlier in the day, then proceeding with the recipe about 45 minutes prior to dinnertime. I just spent an hour putting it together single-handedly, it’s simmering now.

      1. 5 stars
        I just made this and easily chopped the veggies in 15 mins. Super easy to do as you add the next veg every couple of mins. Delicious recipe, added some risoni to bulk out!