The sweetness of the corn and the mild spiciness of chorizo complement each other beautifully in this easy navy bean soup. Serve each bowl with a spoonful of the spicy onion sauce. Enjoy this soup with a fresh salad and beef empanadas
for a hearty meal.
Prep Time: 2 hours
Cook Time: 1 hour, 30 minutes
Total Time: 3 hours, 30 minutes
- 2 cans navy beans
- 2 tablespoons vegetable oil
- 4 chorizo, bratwurst, or other spicy sausages (about 1 pound)
- 1 pound stewing beef, cut into bite size pieces
- 4 ears of fresh corn (or 2 cups frozen corn, or 2 cups of canned corn, drained)
- 2 carrots, peeled and sliced into bite size pieces
- 1 large winter squash, peeled and chopped into 1 inch cubes
- 1/4 pound good quality smoked bacon
- 32 ounces chicken broth
- 3 tablespoons vegetable oil
- 1 large onion, finely chopped
- 1 red pepper, finely chopped
- 1 teaspoon paprika
- chili powder
- salt and pepper to taste
- Drain the navy beans and add them to a large pot.
- Heat 2 tablespoons of vegetable oil in a frying pan and sauté the chorizo and the stewing beef until lightly browned. Cool and slice the sausages into bite size pieces, and add them with the beef to the pot with the beans.
- Scrape the kernels from the cobs of the fresh corn and add the corn to the pot (or add the canned or frozen corn).
- Add the carrots and the squash.
- Dice the smoked bacon into small pieces and add to the pot.
- Add the chicken broth. If necessary add some water as well to cover the beans and meat by an inch.
- Simmer the meat, beans, and vegetables on low to medium heat for about an hour, then taste and check for seasoning. The soup should be thicker and the beef should be getting tender. Season with salt and pepper to taste.
- Simmer for 30 minutes to an hour longer, until the beef is tender and the stew tastes very flavorful. You can add a little water from time to time if necessary.
- While the soup is cooking, make the sauce. Heat 3 tablespoons of oil in the same skillet that was used to cook the sausage, and add the chopped onion and red pepper. Season with a teaspoon of paprika, and chile powder, salt, and pepper to taste. Cook until the vegetables are soft, about 5 minutes.
- Serve soup hot, with the sauce on the side, and decorate each bowl with a sprinkle of green onions.