Chorizo and Bean Soup
with cauliflower / baby kale / cornbread
We love fall soups! This one is brimming with hearty vegetables and beans, with zesty chorizo for bold flavor. It pairs perfectly with warm, buttery cornbread.
Ingredients
- Celery - 2 stalks , chopped
- Onions, medium and red - 1/2 , chopped
- Garlic - 2 cloves , chopped
- Cauliflower - 12 oz , florets
- Cilantro, fresh - 2 Tbsp , chopped
- Beans, pinto (14 oz / 397 g) - 1 can , drained and rinsed
- Oil, cooking - 1 Tbsp
- Sausage, fresh chorizo - 8 oz (sub Italian sausage or sliced smoked sausage links)
- Tomato paste - 2 Tbsp
- Oregano, dried - 1 tsp
- Paprika, smoked - 1/2 tsp
- Red pepper flakes (opt) - 1/4 tsp
- Stock, any type - 5 cups
- Baby kale - 5 oz
- Lemon juice - 2 tsp
- Sour cream (opt) - for serving
- Butter - 6 Tbsp (plus more for serving)
- Cornmeal - 2/3 cup
- Flour, all-purpose - 1/2 cup
- Sugar - 1 1/2 Tbsp
- Baking soda - 1/2 tsp
- Salt - 1/2 tsp
- Milk, any type - 3/4 cup
- Yogurt, plain or Greek - 3 Tbsp (sub sour cream)
- Eggs - 1
Prep
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Celery / Onions / Garlic / Cauliflower - (If prepping right before cooking, get oven heating first.) Prep as directed. Store celery, onions, and garlic together in one container. Store cauliflower separately. (Can be done up to 5 days ahead)
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Cilantro - Prep as directed.
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Beans - Drain and rinse.
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Prepare cornbread batter - Melt butter in the microwave (1 to 2 minutes at medium power). In a large mixing bowl, combine cornmeal, flour, sugar, baking soda, and salt. In a separate mixing bowl, whisk together melted butter, milk, yogurt, and eggs. Fold the wet ingredients into the dry ingredients until no dry spots remain.
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Make
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Heat oven to 350 F / 177 C degrees. Grease the bottom and sides of an 8” / 20 cm square baking pan (for 4 servings, adjust if customizing) with some butter or cooking oil.
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Spread the cornbread batter into the prepared pan and transfer to heated oven. Bake the cornbread until the top is golden and a toothpick inserted into the center comes out clean, ~18-22 minutes. Allow the cornbread to cool for a few minutes before slicing.
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While cornbread bakes, place a Dutch oven with cooking oil over medium heat. Add chorizo to heated oil and saute until browned and cooked through, 7 to 8 minutes. Using a slotted spoon, remove chorizo to a paper towel-lined plate and pour off all but 1 Tbsp of grease. Return pan to heat and add celery, onions, and garlic. Saute until vegetables begin to soften, 5 to 6 minutes.
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Stir in tomato paste, oregano, paprika, and red pepper flakes (if using). Saute for 1 to 2 minutes, stirring to incorporate.
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Add cauliflower, stock, and beans. Return chorizo to the pan and bring everything to a simmer.
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Reduce heat to low, cover with a lid, and simmer until the vegetables are tender and the flavors have come together, 15 to 18 minutes.
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Stir in baby kale and simmer until just wilted, ~2 minutes more.
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Remove soup from heat and stir in lemon juice. Taste and season with some salt and pepper.
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Ladle soup into bowls and top with sour cream (if using) and chopped cilantro. Serve soup with cornbread and some extra butter on the side. Enjoy!
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