Recipe courtesy of William Granger
Total:
20 min
Active:
10 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

In a large pan, heat the olive oil over high heat, and saute the sausage, until it crisps, about 3 to 4 minutes. Drain the pieces on a paper towel, and set aside. 

Reduce the heat to medium-low, and add the onion and celery to the pan and cook, stirring occasionally, until the vegetables have softened, about 6 to 7 minutes. Add in the garlic, thyme, and paprika and continue cooking and stirring, until the herbs are fragrant, about 1 to 2 minutes. Add the tomatoes and cook for another minute. Return the chorizo to the pan along with the stock. Bring the liquid to a boil, reduce the heat, and simmer, stirring occasionally, for 10 minutes. Add in the beans and cook for an additional 5 minutes. Season the soup with the sea salt and black pepper before serving.

Trending Videos 6 Videos

Get the recipe

Pushable Rose Pops 00:48

Cool off this summer with these raspberry gelatin and rose cake pops.

Similar Topics:

IDEAS YOU'LL LOVE

White Velvet Soup

Recipe courtesy of Giada De Laurentiis

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Beer Cheese Soup with Garlic Butter Crostini

Recipe courtesy of Jeff Mauro

Lentil Soup

Recipe courtesy of Giada De Laurentiis

Best Tomato Soup Ever

Recipe courtesy of Ree Drummond

Black Bean Brownies

Recipe courtesy of Melissa d'Arabian

Perfectly Baked Beans

Recipe courtesy of Ree Drummond

French String Beans

Recipe courtesy of Ina Garten

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.