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Week of 9/30/24

Chorizo and Bean Soup
with cauliflower / baby kale / cornbread

Active: 35 Total: 50
Original GF Paleo Vegetarian
Chorizo and Bean Soup

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.

Tags
Make Ahead, Freezer Friendly
Proteins
Sausage, Beans, pinto
Cuisines
American - Southern
Save recipe
36

Ingredients

Metric
Servings:
4
Chorizo and Bean Soup:
  • 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
Cornbread:
  • 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

  1. 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)

  2. Cilantro - Prep as directed.

  3. Beans - Drain and rinse.

  4. 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

  1. 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.

  2. 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.

  3. 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.

  4. Stir in tomato paste, oregano, paprika, and red pepper flakes (if using). Saute for 1 to 2 minutes, stirring to incorporate.

  5. Add cauliflower, stock, and beans. Return chorizo to the pan and bring everything to a simmer.

  6. 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.

  7. Stir in baby kale and simmer until just wilted, ~2 minutes more.

  8. Remove soup from heat and stir in lemon juice. Taste and season with some salt and pepper.

  9. 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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