Chorizo, bean and kale soup recipe

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  • 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 and view the full Food safety at home video.

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  • 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
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  • Energy 1170kj 281kcal 14%
  • Fat 15.6g 22%
  • Saturates 4.6g 23%
  • Sugars 8.9g 10%
  • Salt 1.9g 32%

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

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