Home

southwestern sausage & bean soup

If you enjoy the flavours of chiles, beans, corn, and sausage, then this may be a soup for you. This recipe was inspired by a lack of time (getting home late from work and having students arriving soon) and items that were found in the freezer and pantry.
Servings:
6 meals or 12 sides
Preparation Time:
prep: 15 minutes, cook: 30 minutes
Tools
  • cutting board & knife
  • 8 qt. soup pot w/ lid
  • wooden spoon
  • bag (or bowl + cling film)
  • paper towel

Ingredients

  • 2 t. olive oil
  • 1/2 lb. chorizo
  • 1/2 lb. hot link
  • 1/2 lb. pork loin
  • 4 anahiem chiles, roasted, peeled, seeded & chopped
  • 3 pasilla chiles, roasted, peeled, seeded & chopped
  • 1 lg. onion, chopped
  • 2 carrots, chopped
  • 1 rib celery, chopped
  • 5 cloves garlic, crushed & minced
  • 1 14.5 oz. can pinto beans
  • 1 14.5 oz. can white kidney beans
  • 1 14.5 oz. can corn
  • 4 tomatoes, peeled, seeded & chopped
  • 4 qt. chicken stock
  • salt & pepper to taste
Cooking Instructions
  1. Thaw the stock and meat if frozen.
  2. Place the soup pot over medium-low heat and add the olive oil.
  3. Remove sausage casings and break or cut the sausage up into 1/2" size pieces.
  4. Add the meat to the pot and cover. Stir occasionally. When meat is almost fully cooked uncover and spoon out most of the fat.
  5. While the meat is cooking, roast the chiles over a gas burner or under the broiler until the chiles are mostly black.
  6. Place roasted chiles into a bag (or bowl covered w/ cling film) and leave to steam.
  7. Spoon out most of the fat from the pot.
  8. While the chiles are steaming, chop up the rest of the vegetables and stir them into the pot.
  9. Wipe the black skin off of the chiles, remove the seeds, chop them up, and stir them into the pot.
  10. Cover and let the vegetables cook for 5 minutes while you drain the beans and corn.
  11. Gently stir in the beans and corn, cover, and let this cook for 5 more minutes.
  12. Gently stir in the stock, turn the heat to high, and bring to a boil.
  13. Peel, seed, and chop the tomatoes.
  14. As soon as the soup boils, turn the heat to low, skim off any foam/scum, then stir in the tomatoes.
  15. Season w/ salt & pepper to taste.
Notes


For a meal, serve a large bowl of the soup over cooked rice with a lightly seasoned green salad and flat bread or tortillas on the side.


portlandpiper – Wed, 2007 – 04 – 04 11:23
add new comment – printer friendly version