Sunday, 13 November 2016

Chorizo and Butterbean Soup

Soup season is definitely here.  When I get home at night in the dark a bowl of thick, hearty soup is definitely top of my list.  What's great about using pulses in soup is they naturally break down slightly as the soup cooks thickening it beautifully.

I've used butterbeans here but haricots would also be good.  All in all this takes about 20 minutes to cook, great when you need something quick after a hard day.

Chorizo and Butterbean Soup - Serves 1


1/2 Small red onion
50g, just over 1.5oz Chorizo
1/2 tsp Olive oil
1 clove garlic
1/2 tsp Sweet smoked paprika
1/2 Red pepper, chopped
2 tbsp Fresh or tinned chopped tomatoes
150g, 5oz Cooked butterbeans (e.g. drained tinned beans) - see note
200ml, 7 floz Vegetable stock or water
Parsley to serve (optional)


Fry the onion and chorizo in the oil until the oil from the chorizo starts to run and the onion is softening.  Add the garlic and fry for a minute or two more without letting it burn.  Add the paprika, pepper, tomaotes, beans and stock.

Simmer for approx 10 minutes or until the pepper is soft and the soup is starting to thicken.  Season to your taste and serve topped with parsley if liked.

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