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.
Recipe - Leixlip - Staunton's
Chorizo and Mixed Bean Soup
Prep Time10 Minutes
Servings6
Cook Time35 Minutes
Ingredients
2 Carrots diced
1 litre Chicken Stock Cube or vegetable stock
1 tsp Ground Cumin
400g Mixed Beans drained and rinsed
1 tbsp Olive Oil
1 Onion diced
1 pinch Pepper
1 pinch Salt
200g SuperValu Chorizo diced
2 cloves SuperValu Signature Tastes Smoked Garlic thinly sliced
1 tbsp SuperValu Smoked Paprika
1 pint Creme Fraiche
Directions
Ingredients
- 2 carrots, diced
- 1 litre chicken stock cube or vegetable stock
- 1 tsp ground cumin
- 400g mixed beans, drained and rinsed
- 1 tbsp olive oil
- 1 onion, diced
- 1 pinch pepper
- 1 pinch salt
- 200g SuperValu Signature Tastes Riojan chorizo, diced
- 2 cloves SuperValu Signature Tastes smoked garlic, thinly sliced
- 1 tbsp SuperValu smoked paprika
- 1 pint crème fraîche
Method
- 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.
- 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.
- Simmer over a medium heat for 15 to 20 minutes. Check the seasoning and adjust as required.
- To serve, ladle the soup into warmed bowls and add a dollop of crème fraîche.
10 minutes
Prep Time
35 minutes
Cook Time
6
Servings
Recipe
Ingredients
- 2 carrots, diced
- 1 litre chicken stock cube or vegetable stock
- 1 tsp ground cumin
- 400g mixed beans, drained and rinsed
- 1 tbsp olive oil
- 1 onion, diced
- 1 pinch pepper
- 1 pinch salt
- 200g SuperValu Signature Tastes Riojan chorizo, diced
- 2 cloves SuperValu Signature Tastes smoked garlic, thinly sliced
- 1 tbsp SuperValu smoked paprika
- 1 pint crème fraîche
Method
- 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.
- 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.
- Simmer over a medium heat for 15 to 20 minutes. Check the seasoning and adjust as required.
- To serve, ladle the soup into warmed bowls and add a dollop of crème fraîche.
