One of my recent impulse buys was Trader Joe’s Soy Chorizo. This chorizo is vegan, as well as smokey and very spicy so a little goes a long way. I enjoyed it as a topping for an otherwise simple tomato and lettuce sandwich, but I also wanted to experiment a bit and see what else I can use soy chorizo for.
Chorizo and beans usually make for an excellent combination, but I wanted something more adventures than a pot of chili. I decided to mix several types of beans, to diversify the texture of the soup I was building, and in addition to soy chorizo use leeks to expand the range of flavors. The three different types of beans I used are small white beans, black-eyed peas, and dark kidney beans, and I used a canned variety of all three because cooking beans from scratch is not my idea of fun. One thing to keep in mind when using canned vegetables is to rinse them well before use to remove excess salt.
The time I saved on beans, I used to deal with leeks. For those of you who are new to leek, it belongs to the onion family and shares a lot of similarities when it comes to flavor with spring onions (scallions) and spring garlic, which unfortunately is not often found in large supermarket chains. Although I do enjoy leek flavor, I don’t really cook with it often mostly because it does need extensive washing to ensure that all the traces of dirt are removed. The method I use to deal with this is something I’ve seen on Food Network, where you slice the leek and submerge the slices in water. You need to leave chopped leek in for few minutes to let the sediment and dirt fall to the bottom of the bowl, then scoop, rinse and dry the leek slices. They are now ready to go!
Bean & Leek Soup with Soy Chorizo
What you’ll need:
1 15.5 oz (439g) can small white beans
1 15.5 oz (439g) can black-eyed peas
1 15.5 oz (439g) can dark kidney beans
1/2 soy chorizo
32 oz (907 g) vegetable cooking stock
3 bay leaves
What you’ll do:
- Slice leeks across into thin rounds, then separate each round into individual circles. Fill a large bowl with water and submerge leek circles in it. Let them sit for 5-10 minutes. Using a skimmer spoon to remove the leek without disturbing the sediment that has collected at the bottom of the bowl. Give leek one more rinse, then pat dry with the cloth towel.
- Spray the bottom of a large pot with the cooking spray and turn the heat on to medium high. Add leek and let caramelize for 5 minutes or so.
- Add soy chorizo and stir to mix. If you are using Trader Joe’s brand please make sure that you remove the casing as this is not edible. Break the chorizo to small pieces and brown leek and chorizo mix for 3-5 minutes.
- Add well-rinsed beans to the pot and stir. Cook for another 5 minutes, mixing frequently.
- Add vegetable stock and bay leaves to the post. Bring the soup to boil, then decrease the heat to low and let the soup simmer for 15-20 minutes.
- Serve the soup with some toast, corn chips or freshly baked bread. If you are feeling very decadent, you can top this soup with some Cashew Cream, or vegan shredded cheese of your choice. Some lime juice would work well, too!
Note for those using Trader Joe’s Soy Chorizo: I used only half of Trader Joe’s Soy Chorizo, which added just enough flavor and spiciness to this soup as far as I am concerned. If you prefer more kick, go ahead and use the whole thing. If you are more on a cautious side, save the other half and transform it into my Vegan Mexican Lasagna.
Copyright © Eat the Vegan Rainbow, 2017
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