Yield: Yields about 6 cups.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Delicious! I agree that it needs more liquid so hold on to your water from cooking the beans till you're sure. The sherry vinegar is a great touch. We also added some smoked paprika, which was really nice. I used bacon because that's what was in the fridge and it was yummy. Perfect on a cold winter evening.
This was fantastic. I served it as a started with a heavy fall menu. It was perfect. I believe I used the wrong kind of chorizo (Mexican) because mine couldn’t be diced but it was still wonderful.
The best soup ever! I admit that soups don't usually satisfy me as a main meal, but this one does. The ingredients are so simple, but the way they come together is extraordinary. It is perfect for fall and winter, and great to pack for brown-bagging at the office.
Had it tonight for dinner. Very delicious. The chorizo really makes the soup. It whips up quick and easy. I definitely needed to add more water- about two cups. Not enough cooking liquid from the beans. I will post it on my blog- Lori's Lipsmacking Goodness.
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?