Join KindChef Deb to make Sopa de Fideo y Frijoles con Chorizo (Fideo and Bean Soup With Chorizo), based on this recipe from The New York Times.
After completing your soup, freeze and label it for donation, then drop off at one of our participating food assistance providers, with a person or family that is in your heart, or anyplace that you prefer, when convenient. Finally, report on where you shared your KindSoup and spread the word: Post a picture or two of you and your soups on social media with #DoKindWorks and tag us @DoKindWorks.
Sopa de Fideo y Frijoles con Chorizo (Fideo and Bean Soup With Chorizo)
Ingredients
- 16 cups low-sodium chicken stock (or vegetable stock), plus more if necessary
- 4 (15-ounce) cans black beans, drained and rinsed
- 4 (15-ounce) cans diced tomatoes, preferably fire-roasted
- 1 medium white onion, coarsely chopped (about 2 1/2 cups)
- 8 garlic cloves, peeled
- 6 tablespoons chili powder
- 1 tablespoon dried oregano, preferably Mexican
- Salt and freshly ground pepper (to taste)
- 3 tablespoons vegetable oil, plus more if necessary
- 32 ounces fresh chorizo, casings removed, crumbled (or vegan chorizo alternative or crumbled tempeh or seasoned tofu)
- 16 ounces fideo, vermicelli, or angel hair pasta, broken into 2-inch pieces
- For serving: Crema, crumbled queso fresco, sliced avocado, chopped onion, chopped cilantro, crushed red pepper, and tostadas
Instructions
- Working in batches if necessary, add chicken stock, beans, tomatoes, onion, garlic, chili powder and oregano to a blender. Purée until smooth and season the salsa to taste with salt and pepper. Set salsa aside until ready to use.
- Heat oil in a large pot over medium-high and cook chorizo, breaking it up with a wooden spoon and stirring occasionally, until just browned and almost cooked through, 5 to 7 minutes. Use a slotted spoon to transfer the chorizo to a medium bowl, leaving as much oil in the pot as possible. You should have at least 2 tablespoons of chorizo oil in the pot, if not, add 2 teaspoons vegetable oil.
- Add fideo to the hot, red oil and cook, stirring frequently until the pasta is browned, about 2 minutes. Carefully pour the blended salsa into the hot pot; it will bubble rapidly and then quickly die down. Return the chorizo to the pot, reduce the heat to medium and simmer, stirring occasionally, until the fideo are cooked through (it’s OK if they are a little past al dente) and the soup has thickened slightly to a rich stew consistency, 10 to 12 minutes. The soup will continue to thicken as it sits; add stock or water to thin, if desired. Taste and adjust seasoning.
- Divide the soup among bowls and top with crema, queso, avocado, onion, cilantro, crushed red pepper (or Vegan crema (or cashew cream) and crumbled vegan queso fresco). Serve with tostadas.
Health and Safety Information
In order to protect the the quality of our KindSoup program, we ask that volunteers conscientiously observe the following guidelines:
- Start with clean hands and wash again frequently as needed throughout the cooking process.
- Start with clean kitchen surfaces and utensils (antibacterial wipes do a great job).
- Keep longer hair tied back.
- Follow other common sense procedures, such as never returning a tasting spoon to the pot!
Thank you for maintaining a high cleanliness standard for our KindSoup donations!
How to Donate Your KindSoup
Seal containers with a tight lid and freeze. Label each container with: date prepared, your first name and last initial, “Fideo and Bean Soup With Chorizo” and any relevant food allergy info. When convenient, drop containers of frozen soup off at one of the following participating food assistance providers, with a person or family that is in your heart, or a place that you prefer.
- 5171 Manning Place NW (in the Palisades neighborhood in DC). NOTE: Soups dropped here must be vegetarian or Halal only, please.
- Rainbow Community Development Center 12120 Tech Road, Silver Spring (this takes you to the rear parking lot and loading dock – there is usually a large RAINBOW truck parked here): Drop-off Monday-Friday 9am-2pm. NOTE: If you go during Rainbow’s food distributions on Tuesdays/Thursdays from 9am-noon, you may see a long line of cars – you can drive past the cars to drop off your KindSoup. If you go at other times and the garage or back door is not open, call or text Anna on her personal cell at 301-852-4184 (if she doesn’t answer, leave a message and she should get back within a few minutes, or try calling the Rainbow Pantry cellphone: 240-639-2293)
- So What Else 4924 Wyaconda Road, Rockville, 240-705-4345. (Look for the Dogtopia. Drive straight past Doptopia to get to our parking lot. The entrance will be on the right hand side as you pull into the parking lot. After you park, walk up to the glass door at the bottom of the black ramp, ring the doorbell, let the team know you’ve arrived to drop off KindSoups): Drop-off Tuesday-Friday 10am-4pm and Saturdays 7am-12pm.
- Upcounty Consolidation Hub 12900 Middlebrook Rd., Germantown (supporting 1,000 families with food and other supports). Drop off Tuesdays, Wednesdays, or Fridays 8 am-4:30 pm.
- Embry Rucker Shelter 11975 Bowman Towne Drive, Reston, 703-437-1975. Leave donations on the table around the back. Drop off anytime!
Here are some options for donating outside the DC area:
- NYC Community Fridges located throughout New York City.
- Bread and Roses 58 Newbury St., Lawrence, Mass., 978-681-8768. Drop off Mondays-Thursdays, 10 am-4 pm.
- The Bristol Lodge 27 Lexington St., Waltham, Mass., 781-893-0108. Drop off Mondays-Fridays, 9am-6pm.
- Community Refrigerators located in Los Angeles
See you in the KindSoup kitchen!
Learn more about this KindWorks program
