Chorizo and Mixed Bean Soup
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.
6 people
35 minutes
10 minutes
Ingredients
- 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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