Chorizo and bean soup

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Serves: 4

By pink4ever



  • 1 tbsp tomato puree

  • 1 celery stick

  • 1 tin tomatoes

  • 2 cloves garlic

  • 100g chorizo (or about half a ring) chopped into small pieces

  • 2 onions

  • 2 carrot

  • 1 tin cannellini beans


  1. Warm a splash of olive oil in large stock pot and chop the garlic and all your veg.
  2. When the oil is warmed, add the garlic and fry for a few moments.
  3. Add the remaining veg and cook on a low heat for five minutes or so until soft.
  4. Add tin of tomatoes, stir then add the tomato purée.
  5. Add enough water to fill pot about 3/4 full.
  6. Drain and rinse cannelini beans well, and add to pan along with the chorizo, then simmer for at least an hour
  7. Season and if you like it spicy add a sprinkle of dried chilli or chilli oil.

Additional Information

  • Make Ahead

  • Soup

  • spanish

  • pulses

  • sausage

  • Main Course

  • Dairy Free

  • Egg Free

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  • pink4ever 28/11/10 22:25

    This is a very filling main meal for all the family served with either crusty or garlic bread.