Like a teenager, Spring in New Mexico is mercurial. One day it’s all sunshine and smiles and the next it’s stormy and sub-zero. This hearty sausage, bean, and rye berry soup from the folks at Los Poblanos is just the ticket for a Spring lunch or dinner. Pick up some of their house made dipping spices – a heady blend of thyme, rosemary, basil, oregano, parsley, garlic and New Mexican red chile flakes – and bolita beans, sourced through their partnership with the Southwest Grain Collaborative. Jazz it up with seasonal farmers market finds like turnips, thin spears of asparagus, or new season radishes. And while a whole head of garlic may sound like a lot – trust us, it’s just what the doctor ordered.
Bolita Bean and Fennel Sausage Soup
Description
Using local beans and herbs takes your homemade soup to new heights.
Ingredients
- 1 qt bone broth
- 2 qt water
- 1 cup Los Poblanos Bolita Beans, soaked overnight in 3-4 cups water
- 1 cup danko rye berries, soaked overnight in 3-4 cups water with the beans
- 1 lb fennel sausage
- 1 head garlic (about 16–20 cloves), cloves peeled and thinly sliced
- 1 onion, diced small
- 1 large carrot, diced small
- 2 celery stalks, diced small
- 1 bay leaf
- 1 piece parmesan rind
- 1 sprig rosemary
- 1 sprig thyme
- 1 tbsp Los Poblanos Classic Dipping Herbs
- Salt and fresh cracked pepper, to taste
- Hakuri turnips, chopped into bite-sized chunks, optional
- Asparagus, flash grilled and cut into small pieces, optional
- Radish, slice thinly, optional garnish
Instructions
- In a large pot over medium-high heat, brown and crumble the sausage until nicely caramelized.
- Add the carrots, onion, and celery, cooking about a minute between each addition. Stir in the garlic and cook until fragrant.
- Add the bay leaf, bone broth, water, parmesan rind, rosemary, dipping herbs and thyme.
- Drain the soaked beans and rye berries and add them to the pot.
- Simmer uncovered for about 2 hours, or until the beans and rye berries are tender.
- Season with salt and fresh cracked pepper. If using the asparagus and/or the asparagus, add them at this point. The turnips should retain some crunch. Discard the bay leaf and parmesan rind before serving.
- Ladle into bowls and finish with a drizzle of olive oil and a sprinkle of fresh herbs and the thinly sliced radish, if using. Serve with a thick slice of sourdough bread. It’s even better the next day as the flavors deepen.
Try a cocktail that also showcases local ingredients, the Viejo Nuevo, Red Chile Old Fashioned.
Recipe by Los Poblanos
Story by Julia Platt Leonard
Styling by Anna Franklin
Photography by Dave Bryce
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