This soup with chorizo and beans recipe is a great 2 for 1 kind of meal. You can make beans and greens as a side dish then turn it into a delicious chorizo and bean soup! Easy and super tasty this white bean soup if hearty enough as a light meal.And it’s the perfect dish during soup season or cold weather.
You might also like this keto pumpkin kale and sausage soup recipe.

I’ve been going through all of my older posts to redo them and it’s almost like Christmas for me. I found this soup with chorizo and beans recipe and it was so good! My husband told me to keep making this one because it’s very cold here and this delicious hearty soup is super flavorful. I just love the combination of the spicy chorizo and creamy beans in this old recipe.
I originally made this post to be a 2 for 1 recipe. You make beans and greens one night for a side dish and then turn it into a chorizo and bean soup the next night. So that is definitely something you can do but if not you can just make the whole thing at once and enjoy a bowl of spicy sausage and bean goodness.
Recipe ingredients and substitutions.
The simple ingredients I used were olive oil, yellow onions, baby greens, white beans, fresh garlic cloves, chorizo sausage, stew tomatoes, Better than Bouillon chicken base and chicken stock.
Mexican Chorizo Sausage
You want to use Mexican chorizo which is a fresh ground sausage that needs to be cooked and comes in casings. Spanish chorizo is a pork sausage that is fully cured and is more like a hard salami or pepperoni. It is fairly easy to find in a bigger grocery store. Note you will have to take it out of the casings so if you can find it loose that would be easier.
If you want to substitute the chorizo you can try a hot Italian sausage or even breakfast sausage but you will want to add more spices to the soup later like this homemade spice blend.
Mixed Greens
I like this blend of greens that I get from Aldi. It has baby spinach, kale and chard. The baby greens mean they are more tender than older large bunches you can buy. If you can find this you can try just baby spinach or kale or a combination of both.
Stewed Tomatoes
I like canned stewed tomatoes for this recipe because it has a bit of sweetness and added spices. You can use just diced tomatoes or some of those flavored diced tomatoes like fire roasted tomatoes or basic and garlic. But stewed tomatoes are fairly easy to find so try to get those if you can.
Better than Bouillon Chicken Base & Chicken Stock
I love this Better than Bouillon for making soups I have about 5 different jars of it in my fridge right now! They really add a lot of flavor but if you don’t have any you can try adding chicken bouillon cubes in its place.
And I used chicken stock but you can use chick broth instead or even beef broth, vegetable broth or water. But if you have any broth I think it adds a little bit of extra flavor over water.
White Cannellini Beans
This is my favorite white bean to use in soups and I would use that if you can. You can also try navy beans, great northern beans, pinto beans or even kidney beans. And while you could use garbanzo beans as well, they are not quite as creamy but they would work.
How to make soup with chorizo and beans.
Step 1: If you want to make the beans and greens first, heat up a skillet to medium high heat. Add the oil and when it heats up add the sliced onion. Saute for about 5 minutes until they start to caramelize. Turn the heat down to medium heat.
Step 2: Season with salt and black pepper then add the crushed garlic and beans. Drain the beans before adding though. Mix around and cook for a minute or so then add the greens and ยฝ cup of broth. Cook for a few minutes until the greens start to wilt.
Step 3: If you want to eat half of this as a side dish, set ยฝ aside and save the rest for the soup.
Step 4: Get out a soup pot and heat to medium high heat. Add the chorizo but take it out of the casing. Break it up with a wood spoon or even a potato masher. Once it starts to brown turn the heat down to medium heat.
Step 5: Then add the stewed tomatoes and cook for 5 minutes to let the tomatoes break down. You might want to use your spoon or potato masher again to break them up as they are cooking.
Step 6: Now you can add the half of beans and greens as well as the rest of the chicken broth and the Better than Bouillon chicken base. Mix well and let cook for another 5 minutes to let all the flavors meld.
And that is all there is to it. Spoon this chorizo bean soup into bowls and enjoy! Store leftovers in an airtight container. Please scroll down to view the printable recipe card.
NOTE: If you don’t want to eat the beans and greens as a side dish you can just all of it to the soup and maybe add another cup of broth if you want.
This is a very forgiving soup. If you want to add more greens you can or even more chorizo or broth.
You can garnish this white bean soup with fresh parsley or even cilantro if you want. And just add a nice green salad or crust bread to make this more of a meal. It’s perfect for a light lunch just as it is.
More delicious and hearty soup recipes to try.
I have SO many soup recipes on my blog it’s hard to pick my favorites but these are my favorite hearty soup recipes you might like.
- Instant Pot lentil and sausage or shredded beef chili
- tortellini and meatball or creamy tortellini soups
- pasta e fagiola
- green enchilada and chicken or poblano and corn soup
- beef and barley or chicken and barley soup
I hope you love this soup with chorizo and beans soup as much as we did. It’s really filling and delicious and is sure to be on our regular meal rotation this winter. Enjoy!
Soup with Chorizo and Beans Recipe
This tasty soup with chorizo and beans is perfect for cold winter days or busy weeknight dinners. You can make the beans and greens for a side dish and then use the rest to make this soup the next day.
Ingredients
- ยฝ onion thinly sliced
- salt and pepper to taste
- 2 cloves of garlic, thinly sliced
- 3 tablespoons olive oil
- 1 can white cannellini beans, drained
- ยฝ cup chicken stock or chicken broth
- 3 cups baby greens (spinach, kale, chard or any combination of these)
- 6 ounces Mexican chorizo (about 3 large links with casings removed)
- 1 can stewed tomatoes
- 2 cups chicken stock or broth
- 1 teaspoon Better than Bouillon chicken broth (or bouillon cube)
Instructions
- Heat up a skillet to medium high heat. Add the olive oil and when it get hot add the sliced onions. Saute for about 5 minutes until they start to caramelize and start to brown. Turn the heat down to medium heat.
- Add the garlic slices and drained beans and sprinkle some salt and black pepepr. Cook for a few more minutes until the garlic is fragrant.
- Next add the greens and ยฝ cup of broth and cook until wilted. (I like them green but you can cook them as much as you want. The baby greens cook in just 1-2 miniutes but if you are using tougher greens you may have to cover and cook longer.)
- Divide the mixture in two for your soup and a separate side dish. Set both aside. NOTE If you don't want to use half as a side dish you can just use these whole batch for the soup but you might want to add an aditional cup of broth when you make the soup.
- Get out a pot and heat to medium high heat. Take the casings off the chorizo and brown the meat in the pan. Try to break up the meat into bite size pieces with a wooden spoon as it browns. Turn the heat down to medium heat.
- Add the can of stewed tomatoes to the pot, mix and cook for 5 minutes or so until the tomatoes have softened and the meat is cooked. You will want to break up the tomoates as well with the wooden spoon while they cook or use a potato masher.
- Lastly add the beans and greens that you made earlier along with the rest of the chicken broth. NOTE if you are using all of the beans and greens you might want to add another cup of broth to the soup.
- If using the Better than Bouillon or a bouillon cube add it here. Mix well and cook for another 5 minutes then let cool and serve with some crusty bread and or a green salad. Store leftovers in an airtight container.
- This is a very forgiving recipe. You can add more greens if you wish or even more chorizo or broth to get the consistency you like.
Nutrition Information:
Yield: 4 Serving Size: 1 gramsAmount Per Serving: Calories: 528Total Fat: 31gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 46mgSodium: 1648mgCarbohydrates: 39gFiber: 11gSugar: 8gProtein: 27g
Lynda Hardy
We wind up with so much kale in our produce box and I LOVE chorizo – I can’t wait to try this! Thanks so much for linking up to Awesome Life Friday – we’re looking forward to seeing what you have to share this week!
Jen @ The Halfway Homemaker
They both look delicious! Thanks for sharing with Tasty Tuesdays.
Candice
Yum! Thank-you for linking up to bloggers brags pinterest party. I have pinned this post to our board!
Christy
Oh! that soup sounds mighty delicious! Thanks for sharing, visiting from Teach Me Tuesday!