Spicy white bean and chorizo soup

I stepped ouside this morning to go for my early morning run and nearly stepped straight back in. The temperature fluctuations in this country are becoming a joke and so my friends I bring you a touch of comfort on such a day, in the form of a very simple, but extremely tasty soup. Enjoy!

This recipe is from Donal Skehan a 24yr old  Irish lad, with a big passion for food.

You will need

200g (8ozs) chorizo, thinly sliced (try lidls its a good buy)

1 Large onion, chopped

225g (8ozs) celery, chopped

300g (11ozs) carrot, chopped

2 garlic cloves, finely chopped

1 tsp paprika ( I like the smoked one)

1 tsp chilli powder

1/2 tsp ground cumin

400g (14oz) can chopped tomatoes

750ml (26flozs) vegetable stock

2 x 400g (14oz) cans cannellini beans, drained and rinsed

crusty bread to serve

To make your soup

  1. Fry the chorizo in a large pan until it is golden and has released its lovely spicy oil. Remove the chorizo with a slotted spoon and set aside. Add the onion, celery and carrot to the pan and fry gently for 3-4mins. Stir in the garlic, paprika, chilli pwder and cumin and fry for 1 min.
  2. Add the chopped tomatoes and stock and season. Stir well, return the chorizo to the pan and bring to the boil, then reduce the heat and simmer for 10 mins. Add the beans and simmer for a further 5 mins or until the veg is tender and the beans are heated through. Serve with crusty bread. If you have some flat leaf parsley available, chop some up and sprinkle over the soup, it adds a lovely fresh flavour to it.

12 thoughts on “Spicy white bean and chorizo soup

  1. I just want to eat all this fabulous food… off to buy some chorizo and white beans.
    What about chocoate and beetroot cake have you got any good tips?
    Also – I feel the need for homemade hot cross buns like only you can make – might I be in luck……

    • GOOD GIRL! yes my tip would be to bring the cake round here to share. Hot cross buns…my list for cooking this week is endless…but yes 🙂 come round for coffee tommorow and I will do my best! X

  2. Yummy – clever you for getting the photo up and working……. If you are making HCBs can you get the cassia oil that gives them that old fashioned taste?

  3. I would if I had some cassia oil…have never used it before but anything with cinnamon I love, so I must get some and give it a try.

    • It really makes the HCBs taste real – or what I think they used to taste like when delivered warm to the house on Good Friday!

  4. Im going to buy some and make this recipe again…they are probably the best HCB I have ever made, just needed more fruit and spice for my taste buds.

  5. Thanks for the American conversions Fiona (us Yanks are rubbing off on the Oliver family, first spam now using oz’s)…gonna make this for dinner tomorrow after wokr!

  6. Haha…your welcome ‘American Boy’, In return for all my work as a ‘UK Cooking Diplomat’ please can you invite your friends to check out the blog and feed back their comments via the site. Also if you, your family or friends have recipes you think I might like, then please email them to me… fiona@bohemianmama.co.uk. Happy Cooking!

    • The only problem being stationed in Japan is we cant get all the ingredients on base and unless it is easily recognizable I cant find it/read the labels on the economy haha. No problem…I might have a few new ones for you soon, been experimenting with a couple new recipes; some homemade mac n cheese and softboiled eggs wrapped in bacon, breaded and deep fried.

  7. If you see a recipe you would like to cook but can’t get all the ingredients, just let me know because I might be able to suggest alternatives that will work just as well. Mac n Cheese sounds tasty but I’m really liking the idea of the eggs, does the bacon go crispy? Have you ever tried homemade scotch eggs? ….a boilded egg encapsulated in sausagemeat and then covered in breadcrumbs and deep fat fried..absolutely delicious, infact i’m going to look my recipe up and post it on here, I know you will love them!

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