Soup, Stew, and Chili Recipes and lots of
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Dried Bean Hints and Tips and
Basic Bean Recipe for Cooking Beans.
Smoked Turkey Chorizo Soup with Swiss Chard
Soup & Stew,
Chinese Long Beans,
Hatch Chile Peppers
Yields: 10 to 12 servings
Prep time: 30 min
Cook time: 3 hr
1/2 pound Spanish Tolosna Beans, cooked according to package directions and set aside*
1 bunch Rainbow Swiss Chard**
2 links cooking chorizo sausage (from a 1-pound package)***
onion, chopped medium dice
3 stalks celery with leaves (use a potato peeler to remove celery strings), medium slice
Salt and freshly-ground
pepper to taste
3 to 4 peeled carrots, medium sliced
garlic cloves, diced
1/2 tablespoon turmeric
Chinese Long Beans, cut into bite-size pieces
Hatch Chile Peppers, blackened skin removed, chopped medium dice****
2 teaspoons smoked paprika
2 bay leaves
Leaves from 4 to 5 sprigs fresh
2 (26-ounce) containers chicken stock (use more if needed)
2 to 3 cups bite-size pieces of smoked turkey or regular cooked turkey
* Spanish Tolosna Beans - Also know as Alubia de Tolosa. This a bean which is central to the Basque cuisine. These
hearty beans have a distinct coloration ranging from reddish purple to black, with white spots. These beans are very
similar to the classic black bean. You may substitute cranberry beans, red kidney beans, azuki beans, black beans, or navy beans, if you wish.
Karen purchases her
heirloom and other dried beans from
Purcell Mountain Farm which is a family-operated farm located above the
Kootenai River Valley at the foothills of the Purcell Mountain Range.
It is nestled in the Northeastern-most part of Idaho. Karen says, “I love
their dried beans because they come from the farm directly to you. Their
service is excellent and fast. Because their dried beans are so fresh, I
have never had to soak any of the varieties I have tried. They usually cook
within an hour and are ready to add to your recipe.”
** Swiss Chard - Also
known as chard or silver beet, it is one of several leafy vegetables commonly
referred to as greens. This tall plant is a member of the beet family. It is grown for both its
tender green leaves and celery-like stalks. Similar in flavor to spinach and beets, chard is pungent, bitter and
slightly salty. Choose bunches with dark green leaves and vividly colored stems.
Leaves and stems should feel crisp and smell fresh and earthy.
*** Cooking Chorizo sausages are sausages that are only mildly cured, usually for around 5 days less than
standard chorizo. These sausages are soft and should always come vacuum packed.
When removed from the vacuum pack the chorizos almost look pink, this is
perfectly normal and they can be fried or barbequed straight away as well as
being a main ingredient in a Spanish stew. You can however hang the chorizos up
in a cool dry place where their pink colouration will begin to darken, this is
part of the natural process of curing, the chorizo will also begin to firm up.
**** Any green
chile pepper may be substituted in place of the Hatch chile peppers. Just be aware of
the heat these chiles produce
Cook the dried beans according to package direction or to prepare, place
the dried beans into a large pot. Soak the beans at least 3 hours or overnight in warm water
(this will help to soften them). In the morning drain off the water, and just cover with clean water. Bring the water just to a boil. Turn down the heat to medium low and
cook until the beans are soft and just almost done, approximately 1 to 1 1/2 hours. To check if beans are done, bite into a couple of the beans. When done, remove from heat and drain; set aside.
Rinse the stems and leaves of the Swiss Chard well. Trim the stems from the Swiss
Chard, discarding any that are wilted. Cut up the thick stems crosswise into slices, 1/2-inch thick. Lay the leaves on top of each other, roll up, and then
chop into bite-size pieces; set aside.
Cut-Up Rainbow Swiss Chard
(onions, celery, carrots, and garlic)
In a large
non-stick frying pan, sauté the chorizo sausage links for approximately 6 to 7 minutes. Remove from pan and drain on paper towels; set aside.
In a 6-quart Dutch oven or a large soup pot, heat the olive oil. Add onion and celery and
sauté 3 to 4 minutes. Season with salt and pepper to taste. Add the carrots and
garlic and sauté another 3 minutes. Add turmeric and mix well until all the vegetables are coated and are a nice yellow color.
Reduce heat to a low simmer. Add the Chinese long
beans, hatch chile peppers, smoked paprika, bay leaves, Swiss chard, thyme, and
chicken stock. Add the chorizo sausage and smoked turkey. Let the soup mixture
simmer for approximately 1 hour or until all the vegetables are cooked. Taste
and add more salt and pepper if needed. Remove bay leaves prior to serving.
Makes approximately 10 to 12 servings.