Three Bean and Chorizo Soup: Easy Recipe

Soup is often something people think of as a light meal or a snack. However, choosing hearty ingredients to create a chunky soup can transform a basic soup into a substantial meal. One such example of this is three bean and chorizo soup.

Chorizo is a fantastic ingredient to use in soups. Not only does it give the dish some meaty substance, but it also adds a lot of flavour to any meal. When you cook chorizo, it releases oils that have flavours of paprika and various other herbs and spices.

Beans are also an excellent ingredient choice if you want a chunky and hearty soup, such as Minestrone. One reason for this is that they have a great texture. Another is that beans absorb the flavours of the cooking liquid. Furthermore, beans are a cheap ingredient, and they add substance without a lot of expense.

There are various types of three bean salads available in tins. However, most contain haricot, cannellini, and kidney beans. Some also include green beans or butter beans. It doesn’t matter which variety you use.

Despite being full of flavour, this soup is surprisingly easy to make. Here is how to make a three bean and chorizo soup.

Ingredients for Three Bean and Chorizo Soup

• 400g can of three bean salad, drained
• 120 g chorizo sausage, diced
• 400g can chopped tomatoes
• 500g carton of passata
• 2 carrots, peeled and diced
• 1 celery stick, diced
• 1 onion, peeled and finely chopped
• 400 ml vegetable stock
• 2 garlic cloves, crushed
• 1 bay leaf
• 1 tsp oregano
• Salt and freshly ground black pepper to taste
• 1 tsp. caster sugar (optional)

How to Make Three Bean and Chorizo Soup

1. Drain the beans, crush the garlic, and chop the chorizo and vegetables.
2. Heat a large saucepan over medium heat and add the chorizo. You do not need oil to cook the chorizo as it will release its own oils.
3. Cook the chorizo for a few minutes until it is starting to brown.
4. Next, add the onions, carrot, and celery to the pan, and cook for a further five minutes.
5. Add the garlic and cook for another minute before adding the beans and stirring.
6. Then, add the tinned tomatoes, passata, and stock to the pan.
7. Bring the mixture to a simmering point before adding the oregano and the bay leaf.
8. Cover the pan with a lid and reduce to low heat.
9. Cook the soup for between 30 and 40 minutes to allow the flavours to develop and to make sure the vegetables are tender.
10. Remove the bay leaf, then season the soup with salt and black pepper. You can also add a little sugar if you wish.
11. Serve into bowls with the accompaniment of your choice.

Additional Tips

• When cooking the chorizo, it will release a lot of fat. Although this fat has a lot of flavours, you may prefer to remove some of the fat before adding the other ingredients.
• Like most soups, a three bean and chorizo soup is delicious with croutons or crusty bread.
• The flavour of paprika means it also works well with a dollop of soured cream or nachos.
• Another serving option, if you are not on a dairy-free diet, is to cover each bowl of soup with grated cheese and to put under the grill for a couple of minutes.