Chef Lars Kronmark from The Culinary Institute of America shows us how to make one of his favorite soups from Spain: Navy Bean, Chorizo and Leek Soup with a Poached Egg. The beans, egg and chorizo make this protein-packed soup a hearty meal for lunch or dinner. The soup’s rich flavor is enhanced with the addition of several members of the allium family: garlic, leeks and onion. To download a Spanish translation of this recipe click here. Print Ingredients 15 oz. Navy beans, dried 1 oz.Extra-virgin olive oil 1 cup Onions, ¼” dice 4 ea. Garlic clove, minced 2 cups Leeks, ¼” dice 2 tsp. Thyme, minced 6 oz. Spanish chorizo sliced 1 qt. or more, as needed Chicken stock 1 cup Zucchini, ¼” dice 1 ½ cup Tomato, diced Salt, as needed Ground black pepper, as needed 2 Tbsp. Parsley, chopped FOR THE POACHED EGGS (Optional) 8 each Fresh farm eggs 1 Tbsp. White vinegar 1 pinch Paprika Number of Servings : 8 Chef Lars Kronmark from The Culinary Institute of America shows us how to make one of his favorite soups from Spain: Navy Bean, Chorizo and Leek Soup with a Poached Egg. The beans, egg and chorizo make this protein-packed soup a hearty meal for lunch or dinner. The soup’s rich flavor is enhanced with the addition of several members of the allium family: garlic, leeks and onion. To download a Spanish translation of this recipe click here. Directions 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. 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. 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. 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 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. Poach 4 eggs at the time in the water for 3 minutes, then remove them and place the eggs in cold water. TO SERVE 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. Recipe developed by The Culinary Institute of America as an industry service to the Northarvest Bean Growers Association.