Soup of haricots and chorizo recipe

17 ratingsRate
  • Serves 4
  • 10 mins to prepare and 30 mins to cook
  • 355 calories / serving
  • Freezable
  • Healthy
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Heat the oil in a pan and gently fry the onion, garlic and carrots until softened. Add the chorizo and 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.

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  • 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
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  • Calories
    355
    18%
  • Sugar
    22g
    24%
  • Fat
    13g
    19%
  • Saturates
    4g
    20%
  • Salt
    0.6g
    10%
  • Of Your 5 A Day
of an adult's Reference Intake daily amount.
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