Sometimes only a warm and tasty soup is the cure for what ails you and this Cream of White Bean Soup with Chorizo sure hit the mark again this week. While I like a thick and chunky soup, sometimes a soothing broth or creamed soup is just what I’m needing.
My Mom’s Navy Bean Soup was always a house favorite when I was growing up. Served with sliced “franks” and some good old San Francisco sourdough bread we were all satisfied.
In this soup I wanted to take the white bean to another level with new spices and by pureeing the soup. With the ground chorizo and chopped pepitas replacing the hot dog slices this really hits the spot. The nuanced spices of cumin and celery salt adds a complexity with extra texture coming from a few beans not pureed and the chorizo on top.
If you haven’t tried it I highly recommend you look for Mexican oregano. It has a distinct flavor that is quite different from it’s Mediterranean cousin, and sometimes it “that” flavor your missing. It took me a while to figure out, but after talking to the produce man at my favorite Mexican market, he pointed it out to me and he was right. So I pass that on to you too. Another fun flavor note in this soup is the use of celery salt. It is just in the background, but enough that you can taste it and it compliments the soup well.
What I like about this one is that it can be made in 35 minutes tops and by using canned beans it still tastes quite exceptional.
I love to soak and cook my beans from scratch, but sometimes we just don’t have time for that. While I have posted about a quick soaking method, feel free to use canned in this soup. Also, if you like chorizo and or want to make it from scratch, I have a few other recipes you may like to look at here. Quinoa Corn and Chorizo Stuffed Bell Peppers, Homemade Chorizo Meatballs in Cilantro Masa Cups or Empanadas Mendocinas, too.
I like to serve this with some crunchy tortilla chips. Enjoy!
Cream of White Bean Soup with Chorizo
Ingredients
- 6 cups white beans cooked
- 8 ounces chorizo
- 1/3 cup pepitas roasted pumpkin seeds, chopped
- 1 onion diced
- 1 tsp cumin
- 1 tsp Mexican oregano
- 1/2 tsp kosher salt
- 2 garlic cloves chopped
- 1 tsp celery salt
- 4 cups chicken broth
- 1/2 cup of half-and-half cream or milk
- Garnish
- Mexican Crema
- Cilantro
Instructions
- In a skillet over medium heat brown the chorizo, drain excess oil. Stir in chopped pepitas and set aside.
- In large stock pot sauté the onion with cumin, Mexican oregano, kosher salt, garlic and celery salt for 3-4 minutes or until onions are translucent. Add the 4 cups chicken broth and bring to a boil. Reserve a 1/4 cup cooked beans for garnish. Add the cooked white beans and simmer for 15 minutes.
- Using a hand immersion blender, blender or Vitamix CAREFULLY purée until smooth. Add the half-and-half cream or milk and stir.
- Serve with chorizo on top and a drizzle of crema.
Asheley and I have been all about soups lately with all this cold weather… and I totally think this DEF needs to go into the rotation! Love the sound of this creamy white bean soup paired with chorizo! You got me drooling dude!
Thanks Chris, appreciate it. Some soups, like this langostino one I made last night, are needed to be chunky, but puréed ones always hit the spot. Have a great weekend and stay warm out there. 🙂
Not much beats creamy soup with some crusty bread on a cold day, and yours looks perfect! I love the chorizo on there, and how quickly it comes together. Can’t beat that 😀
I agree Rachel, it’s a quick and tasty meal in minutes. Even quicker if you use canned beans. Have a great evening.
The velvety texture of this beautiful soup is luring me in! And I’m intrigued, I don’t know if I’ve ever tried Mexican oregano, so now it’s on my list! Great use of celery salt too…it’s a perfect “secret ingredient” when you want a little touch of something different! I love using things like that and having people guess the secret, lol. 🙂
So true, it’s so underused and I love using celery leaves in salads too. Such a wonderful, subtle flavor.
If you can’t get the Mexican oregano, let me know. I can always send it to you… from one foodie to the other. 😉
You are too kind, my friend! Thank you so much. I’ll take a peak around and let you know if I can’t find it! And please let me know if there’s any East Coast foods you want me to send your way…and I make a pretty mean homemade Arabic spice blend if you’re interested! 🙂
I’m all about spice blends, actually have one coming out tomorrow! I love to make my own like Baharat, Zaatar, Dukkah, a great Turkish Spice Blend, Garam Masala and the like. Check out my Pantry section.
BUT I’m am most intrigued with your Arabic Spice blend! 🙂 Is it on your site?
Whoa, you are the spice blend master!!! My recipe isn’t on my site, but it is in my cookbook…although I do have a slight tweak that takes it over the top. 😉
Kevin, I’ve been eating cream soup (is it correct to call them cream if no cream added?) for a few weeks in a row now. I just make a large pot on Sunday for a whole business week and enjoy after work, with a slice of rye bread. But sure my versions are simple and not so comfort. White bean cream soup sounds (and looks) fantastic. I think I’ve never tried something like that, but I just feel its smooth velvety texture, and it’s awesome!
Smooth and velvety await you Ben, hope you give this one a try. Stay warm up there! 🙂
I do love a creamy bean soup – the one that I always make is more of a garlic and rosemary affair so I love to have a new one to try!
Thanks Marissa. I’m also loving that garlic and sage one I just saw on your site. Me thinks thats is next up if this heat ever dies down. 🙂
Yum, yum, I love soup, white beans and chorizo. I also like mexican oregano and do have some. We like soups any time of year, other than August-September, then it needs to be cold soup. we would really enjoy this!
Fantastic, glad you have the Mexican oregano, too Cathy! It’s been pretty warm here lately, but sometimes I just feel like soup.
Hey Kevin! This is just what I need with all the cold we’ve been experiencing here in TN! I make your chorizo (from your stuffed peppers with quinoa) and I almost always have some tucked away in the freezer. 🙂
I heard Nashville was quite cold, sorry Dorothy, it’s just the opposite here. I like soup anytime so it worked for me eating out on the patio. Thanks for reminding me of those stuffed peppers, they might have to make an appearance this week here. 🙂
You’ve talked about Mexican oregano before, and now I’m convinced that I need to try it! We need to make a trip to the spice store soon, and I’m putting that one on the list. In the meantime, I’m loving this soup. It’s so warm and comforting. And chorizo. ‘nuf said there. Hope you guys had an awesome weekend! #WolfpackComfort
If you can’t find any Dave you know I can always pop some in the mail to you as a goodwill culinary ambassador! We had an awesome weekend, the weather (sorry) was incredible here, actually a bit on the hot side of 84°F +, but I’ll take it over snow.
I’ve made white bean and chorizo soup many times, but never quite like this! And you know what? I have a little jar of Mexican oregano in my spice cupboard – something a friend sent me from Tucson. Now all I need to do is wait out the sweltering heat we’ve been experiencing so I can whip up a pot of this!
Truth be told John it’s 84°F here today, pretty odd for February San Diego weather! But it usually is 72°F and blue, so I still enjoy it. I have so many friends who are living in snow right now so I will not complain.
I love it when a friend sends me some culinary gift, hopefully that Mexican oregano still has some potency left in it. It’s such good stuff.