Lamb Chorizo Soup

This soup is hearty and flavorful. If you don't like quinoa, rice or barley could be substituted. When you cook your dried cannellini beans, slightly under cook them. They will finish cooking in the soup and won't turn to mushy. Again with the flavor coming from the ingredients, this another great example of why using fresh, local and organically grown foods is important.

1 lb Sweetgrass Lamb Chorizo*
4 tbsp Gaia's Breath Lard
1 1/2 c diced The Farm B/B carrot
2 lg The Farm B/B onion, diced
2 garlic cloves, minced (Russia Corners or The Farm)
2 c pureed tomato, (yes the wonderful heirloom tomato you put up while they fresh!)
4 c chicken stock, homemade preferably
4 c water
2 c cooked cannellini beans
s/p
1 c quinoa, rinsed and drained

*par boil the chorizo and cool slightly, this makes it easier to slice.

In a large stock pot, melt lard. Add in onion, carrot and garlic. Saute for 5-7 minutes or until slightly softened.

Add in beans, sliced chorizo, tomato, stock and water, season with s/p. Bring to a boil. Reduce to a simmer, place a lid askew. Let simmer for about 1 hour.

Bring to a boil and add in quinoa. Cook over medium high heat for about 10-12 minutes. Quinoa will thicken the soup and slightly burst. Adjust seasoning adding s/p if needed.