Winter Soup

Winter Soup

  • PREP TIME: 45 min
  • COOK TIME: 45 min
  • Serves: 6

Winter Soup

  • PREP TIME: 45 min
  • COOK TIME: 45 min
  • Serves: 6

PAIR WITH

Availability varies by market

John H.R. Molson & Bros 1908

or other CRISP & HOPPY beers

Including beer in your cooking is a great way to unlock new flavours, adding a whole new layer to your favourite recipes. The malty sweet and smooth taste of John H.R. Molson & Bros. 1908 contrasts the spiciness of the chorizo creating a balanced palette.  The sweetness of the maple syrup in the dressing is contrasted by the hop bitterness found in the finish of this pale ale.

LEARN MORE IN BEER 101

Recipe

Ingredients

  • 1 lb (454g) chorizo, sliced ¼ inch thick, on the bias
  • 2 tbsp. (30ml) vegetable oil
  • 8 pcs. (24g) cloves garlic, minced
  • 1 lb. (454g) dried red kidney beans, soaked for at least 4 hours or overnight
  • 4 cups (1L) chicken broth
  • 2 cups (500ml) John H.R. Molson & Bros. 1908 (if not using beer, add an additional 500ml of chicken stock)
  • 1 lb (454g) red potatoes cut into ½ inch cubes
  • 6 oz. (170g) fresh kale, washed, rinsed and torn into 1 inch pieces
  • ¼ cup (60ml) red wine vinegar
  • ¼ cup (60ml) maple syrup
  • ½ tsp (2g) black pepper, freshly ground

Directions

  • Brown the chorizo in a 7-quart Dutch oven and set over medium-low heat until it has rendered most of its fat, about 15 minutes. Remove the chorizo from the pot and set aside. Add 2 tbsp. of vegetable oil.
  • Cook the garlic in the fat for 1 to 2 minutes, stirring constantly to prevent the garlic from burning. Add the beans, chicken broth and John H.R. Molson & Bros. 1908 (or more chicken stock) and cook, covered, for 45 minutes. After 45 minutes, stir in the potatoes, cover and cook for 15 minutes, stirring occasionally.
  • Toss the kale into the pot, cover and cook for an additional 10 minutes, or just until it is tender, but not mushy.
  • Sprinkle with the vinegar, maple syrup and pepper and stir to combine. Return the chorizo to the pot and cook just until heated through. Taste and adjust seasoning. Serve hot.

John H.R. Molson & Bros 1908
Availability varies by market
  • STYLE:Historic Pale Ale
  • ABV:6.8%
  • TASTE:Our brewmaster used the original recipe from 1908 to create this unfiltered traditional pale ale.

PAIR WITH

John H.R. Molson & Bros 1908

or other CRISP & HOPPY beers

Including beer in your cooking is a great way to unlock new flavours, adding a whole new layer to your favourite recipes. The malty sweet and smooth taste of John H.R. Molson & Bros. 1908 contrasts the spiciness of the chorizo creating a balanced palette.  The sweetness of the maple syrup in the dressing is contrasted by the hop bitterness found in the finish of this pale ale.

LEARN MORE IN BEER 101

Recipe

Ingredients

  • 1 lb (454g) chorizo, sliced ¼ inch thick, on the bias
  • 2 tbsp. (30ml) vegetable oil
  • 8 pcs. (24g) cloves garlic, minced
  • 1 lb. (454g) dried red kidney beans, soaked for at least 4 hours or overnight
  • 4 cups (1L) chicken broth
  • 2 cups (500ml) John H.R. Molson & Bros. 1908 (if not using beer, add an additional 500ml of chicken stock)
  • 1 lb (454g) red potatoes cut into ½ inch cubes
  • 6 oz. (170g) fresh kale, washed, rinsed and torn into 1 inch pieces
  • ¼ cup (60ml) red wine vinegar
  • ¼ cup (60ml) maple syrup
  • ½ tsp (2g) black pepper, freshly ground

Directions

  • Brown the chorizo in a 7-quart Dutch oven and set over medium-low heat until it has rendered most of its fat, about 15 minutes. Remove the chorizo from the pot and set aside. Add 2 tbsp. of vegetable oil.
  • Cook the garlic in the fat for 1 to 2 minutes, stirring constantly to prevent the garlic from burning. Add the beans, chicken broth and John H.R. Molson & Bros. 1908 (or more chicken stock) and cook, covered, for 45 minutes. After 45 minutes, stir in the potatoes, cover and cook for 15 minutes, stirring occasionally.
  • Toss the kale into the pot, cover and cook for an additional 10 minutes, or just until it is tender, but not mushy.
  • Sprinkle with the vinegar, maple syrup and pepper and stir to combine. Return the chorizo to the pot and cook just until heated through. Taste and adjust seasoning. Serve hot.