This is the second soup I made on Sunday. This is also a recipe I made up myself and I got about three generous servings from the amounts listed here.
250g-300g of medium vine tomatoes, roughly chopped
70-80g of chorizo, chopped
1 small red pepper, diced
1 red onion, roughly chopped
200g tin of kidney beans, drained and rinsed
700g of chicken stock
A handful of fresh basil leaves
Gently fry the onion for 2-3 minutes in a large saucepan until soft. Then add the tomato and pepper and fry for a couple more minutes.
Then move everything to one side, turn up the heat slightly and add the chorizo and fry until crisp.
Add the chicken stock and bring to the boil. Then turn down the heat slightly and simmer for 20 minutes. (Add the fresh basil leaves whilst the soup is simmering.)
Add the drained kidney beans and simmer for a further 15 minutes.
Adjust the seasoning to taste.
Allow to cool and then lightly blitz with a hand blender.
Nice and tasty if I do say so myself – the tomatoes, chicken stock and chorizo work particularly well together.