Chorizo Bean and Vegetable Soup
This lively chorizo bean soup is brimming with vegetables and borlotti beans, in a chorizo-infused broth rich in garlic, paprika and thyme.
- Prep time
- 10 min
- Cook time
- 35 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 150g / 5 oz Spanish chorizo (diced)
- 1 tbsp olive oil
- 1 onion (chopped)
- 1 carrot (diced)
- 1 red pepper
- 2 cloves garlic
- 400g / 14 oz canned chopped tomatoes (or tomato passata )
- 1 tsp hot smoked Spanish paprika
- 1/2 tsp thyme (or oregano )
- 2 bay leaves (optional)
- 1 litre / 4 cups chicken stock
- 400g / 14 oz canned barlotti beans (or chickpeas, drained )
- 80g / 1 cup green beans (fresh or frozen)
- 100g / 3 cups kale (though stems removed or spinach)
- Salt to taste
Instructions
- 1
Add the diced chorizo to a large soup pot and cook over low heat until it renders the fat, which will look dark orange from the spices. At this point, move the chorizo to a side to free up space in the pot and add the chopped onion, diced carrot and red pepper, then and cook while stirring once in a while for 5-7 minutes longer over medium heat. Then add the minced garlic and cook for 30 seconds longer.
- 2
Once the vegetables softened add the hot smoked paprika, thyme or oregano, 2 bay leaves and stir to combine, then top with the tomato passata or crushed tomatoes and give it another stir. Add the canned beans and green beans.
- 3
Now pour in the stock and bring everything to a boil, simmer over low heat for 20 minutes.
- 4
Add the chopped kale and cook for 5 minutes longer. Take off the heat and serve topped with freshly grated Parmesan cheese if desired.