Summer Produce and Chorizo Soup

I always have trouble figuring out what to make for dinner. I ask my co-workers, friends, consult websites like Gojee.com – there’s even this hilarious website for suggestions. But last night my 2010 self told me what to cook.

Thanks to Facebook’s new “On This Day” feature, I was able to see my status from last September 1st when I made a Soup au Pistou variation using seasonal vegetables and chorizo. So last night I stopped off at the grocer and produce market to repeat the magic.

Summer in a bowl. Chop as you go and put together this easy soup with all the in-season produce you can find.

Delicious, easy, and perfect for a simple everyday meal or a special dinner with guests. It should be about 30 minutes of active time and then another 10-15 as the beans cook and you clean the kitchen…or have a beer. Most of the vegetables are optional so feel free to switch around the ingredients to use the produce you have available. And take note that there are no spices used in the recipe! Instead, natural flavors like those from the corn cob and the spices already in the chorizo do the heavy lifting. So much yum!

Photo update – August 2014. This soup was too good for the lame camera phone pic from before.

Oh – and about that corn cob. The inspiration came from this recipe at Food 52.

Print Recipe

Summer Produce and Chorizo Soup

Cook Time25 minutes mins

Total Time25 minutes mins

Servings: 6 -8

Author: Runaway Apricot

Ingredients

• 2 tablespoons olive oil
• 3/4 pound spicy fresh chorizo
• 1 large onion diced
• 3 cloves garlic finely chopped
• 1 green pepper diced
• 2 carrots diced
• 3 ears of corn kernels removed but cob also added to the pot
• 1 large tomato diced
• 1 jalapeño pepper finely chopped
• 1 29- ounce can of cannellini beans
• 6 cups of chicken broth or water
• 1/2 pound of green beans tips removed and cut into 2-inch pieces
• Fresh basil julienned

Instructions

• Heat olive oil in a large pot over medium heat and brown the chorizo. Remove and set aside.
• Add onion to the pot and stir. If you have good knife skills, you don't need to pre-chop any of the vegetables. Just keep a quick pace and add the garlic, green pepper, carrots, corn, tomato, jalapeño, and beans one-by-one to a large pot over medium heat. Cover with chicken broth let simmer for about 5-7 minutes, stirring. Chop the sausage into half-inch pieces and add to the pot with green beans. Cover and continue to simmer, stirring (and tasting) occasionally, until the green beans are tender, about 8-10 minutes. Remove corn cobs and season to taste with salt and pepper. Ladle into bowls and garnish with basil.