This chunky chorizo and butter bean soup recipe appeared in January's Sainsbury's magazine. We're big fans of chorizo and butter beans...and also potatoes in soup, so what better soup to start soup season!!
Think smoky, comforting, hearty and warming and this soup ticks all the boxes!
Tip
- This chunky chorizo and butter bean soup is easily adapted if you’re cooking for less or more people.
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How to make this Chunky Chorizo and Butter Bean Soup
Ingredients
- 225g chorizo ring or cooking chorizo, skin removed and sliced into chunky half moons
- 1 onion, chopped
- 2 celery sticks, diced
- 3 cloves garlic, crushed
- 1 tsp hot paprika or pimenton
- 800g potatoes, peeled and diced
- 400g tin chopped tomatoes
- 0.5 tsp caster sugar
- 1 beef stock cube or pot
- 750ml boiled water
- salt and freshly ground black pepper
- 400g tin butter beans, drained and rinsed
To serve (optional):
Instructions
- Put the chorizo chunks into a large saucepan or casserole over a medium heat and cook for about 5 minutes, stirring occasionally, until the chorizo has released some oil and started to crisp up.
- Add the onion and celery and cook for 6 to 8 minutes until starting to soften. Stir in the garlic and paprika and cook for 1 minute until fragrant. Bring a kettle of water to the boil.
- Add in the potatoes, tomatoes and sugar, then crumble in the stock cube or pot and add 750ml boiling water. Season and bring to the boil, then cover and simmer for 20 minutes until the potatoes are tender.
- If you want to thicken up the soup, scoop out some of the potatoes to a bowl and mash, then return to the pan. Add the butter beans and heat through gently for about 5 minutes. Serve with some crusty bread, if you like.
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Chunky Chorizo and Butter Bean Soup
Ingredients
- 225 g (7.9 oz) chorizo ring or cooking chorizo skin removed and sliced into chunky half moons
- 1 onion chopped
- 2 celery sticks diced
- 3 cloves garlic crushed
- 1 tsp hot paprika or pimenton
- 800 g (1.8 lb) potatoes peeled and diced
- 400 g (14 oz) tinned chopped tomatoes
- 0.5 tsp caster sugar
- 1 beef stock cube or pot
- 750 ml (3 ¼ cups) boiled water
- salt and freshly ground black pepper
- 400 g (14 oz) butter beans drained and rinsed
To serve (optional):
Instructions
- Put the chorizo chunks into a large saucepan or casserole over a medium heat and cook for about 5 minutes, stirring occasionally, until the chorizo has released some oil and started to crisp up.
- Add the onion and celery and cook for 6 to 8 minutes until starting to soften. Stir in the garlic and paprika and cook for 1 minute until fragrant. Bring a kettle of water to the boil.
- Add in the potatoes, tomatoes and sugar, then crumble in the stock cube or pot and add 750ml boiling water. Season and bring to the boil, then cover and simmer for 20 minutes until the potatoes are tender.
- If you want to thicken up the soup, scoop out some of the potatoes to a bowl and mash, then return to the pan. Add the butter beans and heat through gently for about 5 minutes. Serve with some crusty bread, if you like.
Notes
- This chunky chorizo and butter bean soup is easily adapted if you’re cooking for less or more people.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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