• Spanish Bean Soup with Navy Beans, Chorizo, Leeks and a Poached Egg


    8 Portions

    • Ingredients
    • Navy beans, dried
      15 oz.
    • Extra-virgin olive oil
      1 oz.
    • Onions, ¼” dice
      1 cup
    • Garlic clove, minced
      4 ea.
    • Leeks, ¼” dice
      2 cups
    • Thyme, minced
      2 tsp.
    • Spanish chorizo sliced
      6 oz.
    • Chicken stock
      1 qt. or more, as needed
    • Zucchini, ¼” dice
      1 cup
    • Tomato, diced
      1 ½ cup
    • Salt
      as needed
    • Ground black pepper
      as needed
    • Parsley, chopped
      2 Tbsp.

    For the Poached Eggs (optional)

    • Ingredients
    • Fresh farm eggs
      8 each
    • White vinegar
      1 Tbsp.
    • Paprika
      1 pinch


    1. Wash and soak the navy beans overnight in water. Simmer the beans until tender in
      1 quart of water. As an alternative, you may use canned navy beans.
    2. Heat olive oil in a soup pot, and sauté the onions, garlic, leeks, thyme, and chorizo for 3 to 4 minutes. Add the chicken stock. Bring to a simmer and cook for 10 minutes.
    3. Add the zucchini and the navy beans, and simmer for 10 minutes longer. Add the diced tomatoes and bring back to a simmer for just for 2 to 3 minutes.
    4. Season the soup to taste with salt, pepper, and extra-virgin olive oil as needed. Serve topped with chopped parsley and a poached egg (if desired).

    For the poached eggs

    1. Bring 4 cups of water with vinegar to a low simmer. Crack each egg into a coffee cup or small measuring cup, and gently pour each egg into the water.
    2. Poach 4 eggs at the time in the water for 3 minutes, then remove them and place the eggs in cold water.

    To serve

    1. When serving, place one egg in each preheated bowl of soup and pour the hot soup on top to heat the eggs through. Sprinkle each egg with paprika and serve.