An image of the Spanish Navybean Soup Chorizo

Spanish Navy Bean Soup with Chorizo and Leeks Topped with a Poached Egg

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.
Course: Entrée, Soups & Stews
Cuisine: Latin
Bean type: White bean
Collection: Chef Creation, Video
Servings: 8
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  • 15 ounces navy beans dried
  • 1 ounce extra virgin olive oil
  • 1 cup onions ¼” dice
  • 4 cloves garlic minced
  • 2 cups leeks ¼” dice
  • 2 teaspoon thyme minced
  • 6 ounces Spanish chorizo sliced
  • 1 quart or more chicken stock (as needed)
  • 1 cup zucchini ¼” dice
  • cup tomato diced
  • salt as needed
  • ground black pepper as needed
  • 2 tablespoons parsley chopped

Poached Eggs (Optional)

  • 8 fresh farm eggs
  • 1 tablespoon white vinegar
  • 1 pinch paprika


  • Wash and soak the navy beans overnight in water. Simmer the beans until tender in1 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.