Sunday, January 29, 2012

Sunday Soup! I promised.

I did promise to throw this easy recipe out there, so here it is!.  The title sounds devine, the array of ingredients sounds overwhelming, but it really is a simple soup.  The combination of light broth with hearty bites makes this a studio favorite, with most any kind of bread.  So bake some and make some;  ...this is true comfort food for wintry days!

Chorizo, kale and winter bean!

2 tbsp     olive oil
1/2 cup   bacon, chopped
1  medium onion finely diced
3 large   carrots roughly chopped
4  pork chorizo sausages sliced into 1 inch chunks (get the cured Spanish chorizo, not the raw Mexican type)
1/2 cup sherry (i used red wine :-)
1 tsp sweet paprika
1/2 tsp   smoked paprika
1 tbsp    tomato paste
fresh ground pepper
4 cups   chicken stock
1   28 oz  can of tomatoes, diced
16 oz can of navy beans, rinsed
1 bunch of kale (i used half the head, washed it, cut it into big bite sizes)
1/4 cup italian parsley roughly chopped

-In a large saucepan, heat oil and saute bacon until lightly browned. Remove from pot, set aside.
-Add chopped onion and saute until softened and golden brown. Remove and reserve.
-If needed, add more oil, add chorizo to pan and saute for 2-3 minutes until lightly browned. Remove from pan and reserve.
-Deglaze pan with sherry or red wine, gently removing brown bits from bottom of pan with wooden spoon. These are the tasty bits!
-return onion and bacon to pot.
-add chopped carrot and stir in both paprika's, pepper and tomato paste. Cook this for two minutes before adding canned tomatoes and chicken stock.
-Bring soup to a boil, then reduce to simmer and cook until carrots are just tender, about 15 minutes.
-Finally add the reserved chorizo and any accumulated juices to the pot, along with parsley, navy beans and chopped kale.
-gently simmer for another 10 minutes to heat through.

We kept it in the pot in fridge all week and kept heating it up. Was delish!!

with some Cuban bread for dippin'

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