2 Reviews

This is a tasty hearty dinner soup! I cooked the beans (I used navy beans) in the slowcooker on high for 4 hours. I saved the cooking water but found that I didn't need to add it because the soup was the right consistency with only the chicken broth. I used pre-cooked chorizo so after I sauteed it in the dutch oven I simply added the veggies to the drippings instead of dirtying another pot. The soup definitely improves after sitting in the fridge for a few days. Thanks for the great recipe!

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harpchick December 14, 2009

My husband made this for our entire family and they raved about it. He substituted half and half for the whipping cream... Just soooo good!

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Zoesmama December 30, 2008
Creamy White Bean and Chorizo Soup