Lesa's site, Edesia's Notebook, is filled with wonderful recipes that she shares with her husband and two adorable daughters. Her holiday treats were mouth watering and the number of challenges and cooking groups she belongs to is definitely inspiring. I was definitely tempted by many of her recipes, but stuck with the soup.
I made a few changes to Lesa's soup based on what was available in my kitchen, but that is one of the wonderful things about soup is that they are so versatile. The two main changes I made were using spinach instead of kale and using a chorizo beef sausage and a chicken sausage in place of the Italian sausage Leasa used. We have become big fans of Cacique Beef chorizo it is wonderfully spicy and adds great flavor. It almost disappears when cooking, so don't look to it if you want to add flavor and texture to the dish.
In my recipe I also added half a bottle of beer to help cut the spiciness of the chorizo and to add a little more flavor. The addition of the beer is completely optional the soup is yummy either way. I often add half a bottle or so because I like the hoppy flavor it provides and sometimes I add half a bottle just because it has been one of those afternoons. It is completely up to you and the soup won't suffer either way.
Spinach White Bean Sausage Soup
5 oz. Cacique Beef Chorizo
2 links chicken sausage, cut into 1/2" slices
4 oz chicken broth
1/2 bottle beer (dark or light whichever flavor you prefer)
2 cans white beans, drained and rinsed
2 cups frozen chopped spinach (or a bunch fresh spinach, chopped)
Salt and pepper to taste
Over medium heat, heat large soup pot. Once pan is hot add chorizo, cook for about 5-7 minutes add sausage cook until sausage is lightly browned. Add broth and beer cook for 10 minutes or until liquids are warm. Stir in beans and spinach, add salt and pepper to taste. Simmer over medium low heat for 10 minutes.
Please visit Lesa over at Edesia's Notebook and be sure to check out all of the wonderful recipes in this month's SRC reveal.
