Chorizo, bean and kale soup recipe

15 ratings Rate
  • Serves 4
  • 10 mins to prepare and 30 mins to cook
  • 281 calories / serving
  • Freezable
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Heat the oil in a large pan and fry the celery, onion and carrot over a low heat for 10 minutes until tender.

Add the garlic, rosemary and paprika. Cook for 1-2 minutes, then add the beans, tomatoes, 300ml water and the stock. Bring to the boil and add the kale. Cover and cook for 5 minutes until the kale wilts.

Add the chorizo, cover and simmer for 10 minutes. Serve hot.

If you pour hot soup into a Thermos flask in the morning, it will still be piping hot for lunch. Or you could re-heat cold soup in the microwave for a few minutes.

See more soup recipes  

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 2tbsp olive oil
  • 2 sticks celery, finely chopped
  • 1 onion, peeled and finely chopped
  • 1 carrot, peeled and finely chopped
  • 2 cloves garlic, crushed
  • 1 sprig fresh rosemary
  • ½tsp smoked paprika
  • 400g can butter beans, drained
  • 400g can plum tomatoes
  • 2tsp concentrated onion or chicken stock
  • 150g fresh kale, roughly chopped
  • 150g chorizo sausage, cut into chunks
  • Energy 1170kj 281kcal 14%
  • Fat 16g 22%
  • Saturates 5g 23%
  • Sugars 9g 10%
  • Salt 1.9g 32%

of the reference intake
Carbohydrate 17.5g Protein 13.6g Fibre 8.1g


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