Bean and Chorizo Soup

This is what I came up with for dinner tonight. It was very tasty!

2 cups dried beans (I used one cup of great northern and one of pinto)

8 cups water or broth

3 tablespoons olive oil, divided

3 garlic cloves, minced

1 t rosemary, crushed

1 bay leaf

1 large onion, chopped

1 large carrot, chopped

1 large celery stalk, chopped

1 teaspoon thyme, crushed

4 cups chicken broth

1 lb fresh link chorizo sausages, casings removed

1/4 cup whipping cream or half and half

Place beans in large pot or Dutch oven. Add enough water to pan to cover beans by 4 inches. Let beans soak overnight at room temperature.

Drain and rinse beans; return to same saucepan. Add 8 cups water, one tablespoon oil, one garlic clove, rosemary, and bay leaf. Bring to boil. Reduce heat to medium-low, partially cover, and simmer until beans are just tender, 1 to 1 1/2 hours. Season to taste with salt.

Drain beans, reserving 2 cups cooking liquid. Discard bay leaf. Return beans and liquid to Dutch oven and keep warm.

Heat remaining 2 tablespoons oil in large pot over medium heat. Add onion, carrot, and celery. Sprinkle with salt and pepper. Sauté until vegetables are beginning to soften, about 10 minutes. Add chopped garlic and thyme; sauté 2 minutes. Add veggie mixture to reserved bean cooking liquid and beans. Add chicken broth.

Bring to boil; reduce heat to medium and simmer uncovered until vegetables are tender, about 25 minutes. Meanwhile, sauté chorizo in a frying pan over medium-high heat until cooked through, breaking up lumps with back of spoon. Transfer chorizo to paper towels to drain.

Stir chorizo in to soup along with cream. Heat thru. Season with salt and pepper as needed.