Mexican White Bean and Chorizo Soup

0
Average: 0 (0 votes)
(0 votes)
Mexican White Bean and Chorizo Soup
share Share
print
bookmark_border Copy URL
Health Score:
8,4 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 5 min.
Ready in

Ingredients

for
4
Ingredients
2 Tbsps good-quality olive oil (divided)
16 ozs fresh, Mexican Chorizo
1 large onion (peeled and thinly sliced)
4 cloves garlic cloves (peeled and minced)
1 green Bell pepper (rinsed; cored and chopped)
2 carrots (peeled and diced)
2 medium potatoes (peeled and cubed)
1 ½ cups frozen Corn kernel
30 ozs canned cannellini beans (rinsed)
3 cups Broth (beef; chicken or vegetable)
1 sprig thyme
salt (to taste)
freshly ground Black pepper (to taste)
How healthy are the main ingredients?
olive oilgarlic clovethymeonioncarrotpotato

Preparation steps

1.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sausage and cook, turning occasionally, until browned and cooked through, about 15-20 minutes. Transfer sausage to a plate.
2.
Reduce heat to medium. Heat remaining 1 tablespoon oil in same skillet. Add onion, garlic, and green peppers. Cook, stirring occasionally, until onion is softened, 5-8 minutes. Add carrots, potatoes, corn, beans and broth and cook, until the vegetables are tender and the soup is slightly thickened, about 10 to 12 minutes. Season with thyme, salt and pepper.
3.
Slice the chorizo and fold it into the soup; add a little water if soup is to thick, if desired. Divide among serving bowls. Serve.