Chorizo and Mixed Bean Soup
RECIPE OVERVIEW
This is a lovely filling soup that just requires a nice crusty loaf to make it perfect! Sourdough bread works well at mopping up every drop of the delicious soup.
Ingredients
Serves: 6 people
-
2
-
Carrots
diced -
1
litre
Chicken Stock Cube
or vegetable stock -
1
tsp
Ground Cumin
-
400
g
Mixed Beans
drained and rinsed -
1
tbsp
Olive Oil
-
1
-
Onion
diced -
1
pinch
Pepper
-
1
pinch
Salt
-
200
g
SuperValu Signature Tastes Riojan Chorizo
diced -
2
cloves
SuperValu Signature Tastes Smoked Garlic
thinly sliced -
1
tbsp
SuperValu Smoked Paprika
To Serve:
-
1
pint
Creme Fraiche
Method
1. Heat the olive oil in a pan over a medium heat. Add the chorizo, carrots and onion and sauté for about 10 minutes, until the vegetables are tender.
2. Add the garlic and cook for 1 or 2 minutes more, until fragrant. Pour in the stock, then add the beans, spices and some salt and pepper.
3. Simmer over a medium heat for 15 to 20 minutes. Check the seasoning and adjust as required.
4. To serve, ladle the soup into warmed bowls and add a dollop of crème fraîche.
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