Haricot bean and chorizo soup recipe
Ingredients
- 2tbsp olive oil
- 1 onion, peeled and finely sliced
- 2 garlic cloves, finely chopped
- 2 carrots, peeled and finely chopped
- 100g chorizo, sliced
- 1 x 200g can sweetcorn, drained
- 1 x 400g can haricot or red kidney beans, drained
- 2 x 400g can chopped tomatoes
- 1tbsp tomato puree
- 1tsp smoked paprika
- 300ml chicken or vegetable stock
- salt
- pepper
Each serving contains
- Energy
- 1170kJ 280.0kcal
- Fat
- 13g
- Saturates
- 4g
- Salt
- 1.8g
- Sugars
- 16g
of the Reference intake
Carbohydrate 30.3gProtein 12.3gFibre 9.6g
Method
- Heat the oil in a pan and gently fry the onion, garlic andcarrotsuntil softened. Add thechorizoand fry until the fat starts to render out and the sausage starts to crisp. Remove the chorizo with a slotted spoon and set aside.
- Stir in the sweetcorn, beans, tomatoes, tomato puree and paprika and about half the stock. Season and bring to a simmer. Simmer for around 20 minutes until thickened and the flavour has intensified. Add a little more stock if it is too thick. Add the chorizo back to the soup and adjust the seasoning if necessary.
- See more Spanish recipes
This recipe is perfect for making in large batches and freezing to use at a later date.
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date.
Always defrost and heat thoroughly before eating. Never re-freeze food that has already been frozen; this includes raw and cooked ingredients such as meat, fish and poultry.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
