Warm up with this flavoursome vegetable and bean soup finished with ... from the soup and stir in the chorizo. Season, to taste, with salt and freshly ground black pepper. Ladle the soup into ...

Canned beans, either pinto or pink beans, streamline prep. Bittersweet collard greens simmer low and slow for about half an ...

Add the chorizo and tomato paste, then cook, stirring often, until the paste browns and slightly sticks to the pan, about 2 minutes. Add the paprika, beans, collard greens and 8 cups water.

Instead of slow-cooking tougher meats, Spanish chorizo is the star ... soulful take on a rustic classic. Paprika-Pinto Bean Soup with Collard Greens Start to finish: 50 minutes Servings: 6 ...

Add the chorizo and tomato paste, then cook, stirring often, until the paste browns and slightly sticks to the pan, about 2 minutes. Add the paprika, beans, collard greens and 8 cups water.

Add the chorizo and tomato paste, then cook, stirring often, until the paste browns and slightly sticks to the pan, about 2 minutes. Add the paprika, beans, collard greens and 8 cups water.

Instead of using a tough cut that requires hours to become tender, we opt for chorizo, a flavor-packed ... Paprika-Pinto Bean Soup with Collard Greens Start to finish: 50 minutes This image ...

Fruity sweet paprika amplifies the flavor of the chorizo. Off heat, taste and season with salt and pepper. Serve drizzled with additional oil. Paprika-Pinto Bean Soup with Collard Greens Start to ...