Wednesday, January 13, 2016

15 Bean Chorizo and Chipotle Soup


This spicy and bold 15 Bean Soup with chorizo sausage and chipotle in adoble sauce will definitely satisfy any hearty appetite.  

We are having some snow in our area.... below freezing temperatures.. and severe winter weather.  My soup pot is definitely doing over-time on my stove the next few days.  

I bought a bag of 15 bean soup mix when I was buying my black eyed peas for New Year, so I knew this was a perfect time to cook them up.  I knew that adding sausage would be a crowd favorite for my son and husband.  I wanted the soup to be really spicy and I decided that some chipotle in adobe sauce would make the soup extra delicious. 

Now we love our food really spicy... so using an entire can of blended chipotle is not too spicy for my family.  I suggest you always adjust any recipe to your family's palate and flavor preferences.  Start with 1-2 Tbs of chipotle and add more as you like.  We loved the spice, but it was also nice to cool things down with some sour cream so don't forget to add your garnishes.  

If you are finally getting winter weather this year like we are... heat things up with this 15 Bean Chorizo and Chipotle Soup.    

15 Bean Chorizo and Chipotle Soup
Recipe by Ramona from Kitchen Simmer

1 bag of 15 bean soup mix, soaked overnight and rinsed
10 cups water
1 1/2 pounds Mexican chorizo sausage 
2 cups diced celery
2 cups diced onion
1 cup sliced carrots
1 tsp dried thyme
1 tsp granulated garlic powder
red chili flakes to taste (optional)
1 Tbs Chili powder (used for chili con carne)
1 Tbs chicken soup bullion (I used Knorr brand)
1/2 Tbs cumin powder
1 (15oz) can diced tomatoes
Chipotle in adobe (blended until smooth) - Start with  2Tbs and adjust
4 cups low sodium chicken broth
2 cups water

Sour cream
sliced jalapenos
sliced scallions
tortilla chips


Step 1:  Wash and rinse the 15 bean mix.  Pick through to make sure there are no stones.  Then soak in cold water overnight.  The next morning, rinse and drain. 

Step 2:  Add beans into a large soup pot with 10 cups cold water.  Turn stove to medium high heat and boil for 60 minutes with lid on pot.  Stir occasionally.  

Step 3: In a separate pan, brown chorizo sausage well.  Then add the carrots, celery and onions to the sausage with a little salt and black pepper and saute for another 5 minutes.

Step 4:   Add garlic powder, chili powder, red chili flakes, dried thyme, cumin powder and saute for a minute.

Step 5: Blend the chipotole in adobe into a smooth paste/sauce.  Add as much as you desire for heat and flavor to the soup. Tip: Place remaining chipotle in a ziploc and freeze for use later.  The you just have to break a piece off as needed in future recipes.  

 Step 6: Add diced tomatoes, 4 cups of chicken broth, chicken bullion powder and 2 cups of water.  Place soup on medium heat and simmer for 25-30 minutes.  Taste for seasoning and adjust as necessary.   Serve hot with suggested garnishes.  Enjoy.

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