Chorizo, Bean and Lentil soup - RECIPE

Hey Everyone!

I have not published a recipe blog post for some time now! It has been way too long! With school and work, it has been difficult to find time to take pictures of my cooking or baking. Anyways, I have a fun recipe to share! My Chorizo, Bean and Lentil soup, one of my go-to and favourite recipes!

Chorizo, Bean and Lentil Soup

Materials:

•  Large Soup Pot 
• I used the Le Creuset 4 -1/4 Quart Soup Pot 
• Silicon Spatual
• easy to clean than wooden
• 2 cutting boards
• preferably not wooden, as it is harder to clean properly after using meat 
• 2 knives 
• one for the meat and one for the vegetables
• Strainer
• for the cleaning the beans, lentils and vegetable
• Can-opener
• to open canned beans, lentils and crushed/diced tomatoes

Ingredients:

• 7.5 ml of Avocado Oil 
• you can use olive oil but I prefer the higher smoke point of Avocado Oil
• the amount depends on how lean your chorizo is  **at most use 15 ml**
• 1 medium or large Chorizo
• 1 medium onion
• 2 - 3 garlic cloves
• 1 - 2 Celery Stocks
• depends on size ( if large, may not need two)
• 1 - 2 Carrots 
• depends on size ( if large, may not need two)
• 540 ml can of Lentils
• 540 ml can of White Kidney Beans
• 540 ml can of small cut/ diced tomatoes
• 946 ml of Chicken Stock 
• can substitute with vegetable stock
• pinch of salt and pepper
• can add more if needed
• 2 Bay Leaves
• 5 ml of Dried oregano 
• can add more if needed

*** I am used to making this soup without measuring but this recipe does not require you to be exact with your measurements. Adapt the measurements and some of the ingredients to fit your needs. ***

This is my favourite Avocado Oil! I get this one from Costco.

1. Heat soup pot at medium heat with oil. 

2. Cut up chorizo into smaller pieces.

3. Once oil has heat up enough, place Chorizo into pan. There should be a sizzle once the Chorizo touches the oil. If the oil is hot enough, the soup will be less greasy. 

4. Allow the Chorizo to cook and flavor the oil. This is a relatively lean Chorizo so there is not as much fat. 

In addition to flavoring the oil, it is important for the Chorizo to get some colour and crispin up. This allows the flavors in the Chorizo to develop more and add texture to the dish. 

5. Cut up Onion, Celery, Carrot and Garlic. I think this soup is best when the vegetables and sausage are not chopped finely. *remember to use different knives and cutting boards for cutting up Chorizo and Vegetables to prevent contamination.*

6. Make sure to stir everything together and cover with lid till vegetables are tender. Onions should no longer be as opaque but translucent and golden brown colour from Chorizo spices. It is important to allow the juices of the mixture to come out. You will see a yellow-orange liquid emerging from bottom or soup pot. 

7. Open canned beans and lentils and make sure to rinse them. 

8. Open can of tomatoes and add to dish. Here you can see the onion has changed colour and the flavorful fluid at the bottom. 

9. Add in stock. 

10. Add in beans and lentils.

This is an close shot of all the soup components together. Looks very yummy already!

11. Add in your spices, except for salt and pepper. Save salt and pepper till the end. 

If you add these last two spices at the beginning, this will make the beans touch and you may end up adding more sodium than needed. 

12. Allow soup to cook for about 45 minutes to an hour. Add salt and pepper if needed and take out two Bay leaves. The picture above shows the final product at the end of cooking. The soup should have thickened and vegetables are tender. 

I hope this recipe was easy and fun to follow! I love this soup and it rarely lasts long in my house! Make sure to adapt the recipe to fit your needs. I think cooking should be a creative and fun activity. Let me know if you end up making this! I would love to hear about it! :) 

Hannah, xo


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