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🍽️ Classic Spanish Bean and Sausage Soup

277 kcal · 30 min · 4 servings

Ingredients

• 250 g dried white beans
• 1 l vegetable broth (or meat broth)
• 2 fresh bay leaves
• 2 garlic cloves
• 2 onions
• 200 g celeriac (with greens)
• 200 g chorizo
• 2 tbsp olive oil
• salt
• pepper (from the mill)

Instructions

1. 1. Place the beans in a bowl and cover them with water. Let them soak overnight to soften.
2. 2. Pour off the soaking water. Rinse the beans briefly.
3. 3. Add the beans to a large pot.
4. 4. Pour the vegetable broth over the beans.
5. 5. Add the bay leaves to the pot.
6. 6. Peel the garlic cloves and add them whole to the pot.
7. 7. Peel the onion.
8. 8. Peel the celery stalk.
9. 9. Dice the onion into small cubes.
10. 10. Dice the celery stalk into small cubes.
11. 11. Add the onion and celery cubes to the pot.
12. 12. Place the pot on the stove and turn on the heat.
13. 13. Bring the soup to a boil.
14. 14. Reduce the heat to a low setting.
15. 15. Let the soup simmer gently for about one and a half hours.
16. 16. Stir the soup occasionally.
17. 17. Wash the celery greens.
18. 18. Pluck the leaves off the stem.
19. 19. Set the celery leaves aside.
20. 20. Slice the chorizo sausage.
21. 21. Thread the sausage slices onto wooden skewers.
22. 22. Check the consistency of the soup.
23. 23. If the soup is too thick, add a little more broth.
24. 24. Stir the soup if you added broth.
25. 25. Heat oil in a pan.
26. 26. Place the sausage skewers in the hot pan.
27. 27. Fry the sausage skewers for two to three minutes on one side.
28. 28. Turn the sausage skewers.
29. 29. Fry the sausage skewers for another two to three minutes on the other side.
30. 30. Remove the soup from the heat.
31. 31. Puree the soup finely with a hand blender.
32. 32. Season the soup with salt.
33. 33. Season the soup with pepper.
34. 34. Get plates or bowls.
35. 35. Divide the soup among the plates or bowls.
36. 36. Place the sausage skewers over the bowls.
37. 37. Take the frying fat from the pan.
38. 38. Drizzle the sausage skewers with the frying fat.
39. 39. Garnish the soup with the prepared celery leaves.
40. 40. Serve the soup.

Nutrition per serving

• kcal: 277
• Protein: 13 g · Fett/Fat: 22 g · Carbs: 8 g