1 ½ cups dried white beans (such as Great Northern or Navy beans), soaked overnight in 1 quart of water
½ teaspoon salt

½ Tablespoon of olive oil
2 links of fresh chorizo sausage, removed from its casing

1 small onion, diced
1 medium carrot, diced
1 stalk celery, diced

Vegetable stock (or water), as needed

Place the soaked beans in a pot with their soaking liquid and add enough water (if necessary), to cover by two inches. Bring to a boil over high heat, skimming off the white foam that rises to the surface. Reduce the heat to medium-low and cover with a lid. Cook until the beans are tender (about 1 ½ hours). Add the salt and stir. Allow to cool, and drain the beans over a colander set over a bowl retaining the cooking water.

Warm the olive oil in a large soup pot and crumble the chorizo in. Toss the sausage in the pot until just cooked through. Remove the sausage with a slotted spoon to a small bowl, leaving the rendered fat in the pot. Add the onions, carrots, and celery to the pot and saute slowly over low heat until the vegetables are tender but not browned.

Meanwhile, place ¾ cup of the cooked beans and 1 cup of the bean cooking liquid in a blender and puree until smooth.

Add the remaining bean cooking liquid to the vegetables in the pot and stir any browned bits at the bottom of the pot into the mixture. Add the cooked chorizo and the “whole” beans. Add vegetable stock or water to cover and bring to a rapid simmer. Add the bean puree, stir, and simmer over low heat until the soup is hot. Taste and adjust seasonings, adding salt or pepper to taste.

This is excellent as is, but you might consider garnishing with a bit of grated Monterey Jack cheese, a dollop of sour cream, a squeeze of lime juice, some finely chopped cilantro, or all of these suggestions! And this dish truly cries out for cornbread muffins, or crisped corn tortilla chips as an accompaniment.