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.
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!
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 something like 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.
- Prep the vegetables.
- Bell pepper
- Poblano peppers
- Zucchini and/or yellow squash
- Cook the vegetables until softened in the olive oil and fat that remains in the pan from the chorizo.
- Slice the chorizo and add it to the pot.
- Chicken broth
- Canned diced and crushed fire-roasted tomatoes
- Drained and rinsed cannellini beans
- A pop of vinegar
- Salt and pepper
- Fresh parsley…
- Serve in bowls topped with freshly grated Manchego cheese and crusty bread!
Yes! Dive right in!
Chorizo, White Bean and Vegetable Soup can be made well ahead and reheated. It also freezes beautifully!
More hearty soups you’re sure to love!
- Sausage and Lentil Soup with Kale
- Creamy Potato, Kielbasa and Kale Soup
- Farmhouse Cabbage Soup with Cannellini Beans and Kielbasa
- Cold-Fighting Chicken Soup with Kale and Orzo
- Smoky Spanish Vegetable and White Bean Soup with Kale
- Old-Fashioned Potato Cabbage and Kielbasa Soup
Chorizo White Bean and Vegetable Soup
- 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
- ½ teaspoon crushed red pepper flakes - or to taste
- 1 tablespoon red wine vinegar
- ¼ cup chopped fresh parsley
- Salt and freshly ground black pepper - to taste
- Freshly grated Manchego cheese - or Parmesan cheese, for topping
- 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 ¼-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.
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.