Yesterday we were off out for Sunday lunch so I made a soup in the morning so that we’d have something light (or lightish anyway – it was a thick soup in the end!) to eat in the evening. I cobbled this recipe together out of three other recipes. It came out rather well – thick and tasty with nice flavours and textures.
“The good mother makes bean soup for the errant boy…”
Makes about four portions
2 tablespoons of olive oil
150g of chorizo, halved lengthways and sliced
1 large onion, peeled and chopped
2 large carrots, chopped
2 garlic cloves, peeled and finely chopped
¾ of a red pepper, deseeded and diced
1 teaspoon of paprika
1 teaspoon of mild chilli powder
½ a teaspoon of ground cumin
2 teaspoons of chopped thyme leaves
400g tin of chopped tomatoes
750ml of chicken stock
225g tin of butterbeans, drained and rinsed
440g tin of borlotti beans, drained and rinsed
In a large saucepan heat the olive oil and then fry the chorizo until golden and crisp.
Remove the from the pan and set aside.
Add the chopped onion, carrot and pepper to the oil in the pan and fry gently for 3-4 minutes.
Add the garlic, paprika, chilli powder and cumin and fry for a further minute. Add the chopped tomatoes, stock and chopped thyme leaves. Stir well.
Season with a little salt and black pepper and simmer for 10 minutes until slightly thickened.
After 10 minutes give the soup a little blast with a hand blender, just to blend up some of the solid matter.
Stir well, then return the chorizo to the pan. Bring to the boil, then turn down the heat and simmer for 10 minutes.
Add in the drained and rinsed beans. Check the seasoning, adjust according to taste and simmer for a further 5 minutes.
Serve hot with nice, crusty bread.