Chunky Chorizo and Butter Bean Soup

Jump to Recipe

This chunky chorizo and butter bean soup is bold, smoky and deeply satisfying. Rich paprika-infused chorizo meets creamy butter beans in a rustic tomato broth - a hearty one-pot dinner that's perfect for chilly evenings and lazy weekends alike. 

The original recipe appeared in the January 2024 Sainsbury's magazine.   We're big fans of chorizo and butter beans...and also potatoes in soup, so what better soup to start soup season!!

Think smoky, comforting, hearty and warming and this soup ticks all the boxes!

Other recipes you might also like to try

Click here to browse all soups.

Recent new recipes

Category Spotlight...

Spanish

At the heart of Spanish cooking are iconic dishes like paella, a flavourful rice dish often made with seafood, chicken, or rabbit, and tapas, small plates of appetisers that showcase a variety of tastes and textures, from patatas bravas (fried potatoes with spicy tomato sauce) to gambas al ajillo (garlic shrimp). You'll find all of these and more in this delicious selection of Spanish recipes!!

Browse Spanish recipes

How to make this Chunky Chorizo and Butter Bean Soup

Ingredients

• 225g chorizo ring or cooking chorizo, skin removed and sliced into chunky half moons
• 1 onion (approx. 120g), chopped
• 2 sticks celery, trimmed and diced
• 3 cloves garlic, crushed
• 1 tsp hot paprika or pimenton
• 800g potatoes, peeled and cut into 3cm chunks
• 400g tin chopped tomatoes
• 0.5 tsp caster sugar
• 1 beef stock cube or pot
• 750ml boiled water
• salt and freshly ground black pepper
• 400g tin butter beans, drained and rinsed

To serve (optional):

• crusty bread

Instructions

1. Put the chorizo chunks into a large saucepan or casserole over a medium heat and cook for about 5 minutes, stirring occasionally, until the chorizo has released some oil and started to crisp up.
2. Add the onion and celery and cook for 6 to 8 minutes until starting to soften, stirring occasionally. Stir in the garlic and paprika and cook for 1 minute until fragrant. Bring a kettle of water to the boil.
3. Add in the potatoes, tomatoes and sugar, then crumble in the stock cube or pot and add 750ml boiling water. Season to taste, bring to the boil, then cover and simmer for 20 minutes until the potatoes are tender.
4. If you want to thicken up the soup, scoop out some of the potatoes to a bowl and mash, then return to the pan. Add the butter beans and heat through gently for about 5 minutes. Serve with some crusty bread, if you like.

Recipe Collection Spotlight...

Date Night Mains Collection

Set the mood for a romantic evening with this collection of Date Night Mains. All of these dishes are designed to impress without the stress. Whether you're planning a cosy dinner for two for Valentine's Day, date night or a special celebration, find everything you need to create a memorable dining experience at home...all made with love!! 💝

Browse the collection

Chunky Chorizo and Butter Bean Soup

By: Deborah

Chunky chorizo and butter bean soup packed with smoky flavour. A hearty one-pot dinner perfect for autumn and winter evenings.

PREP: 20 minutes mins

COOK: 36 minutes mins

TOTAL: 56 minutes mins

Servings: 6 people

PRINT RECIPE PIN RECIPE RATE RECIPE

Cook ModePrevent your screen from going dark

Equipment

• Saucepan
• Casserole pot

Ingredients

• 225 g (7.9 oz) chorizo ring or cooking chorizo skin removed and sliced into chunky half moons
• 1 onion (approx. 120g) chopped
• 2 sticks celery trimmed and diced
• 3 cloves garlic crushed
• 1 tsp hot paprika or pimenton
• 800 g (1.8 lb) potatoes peeled and cut into 3cm chunks
• 400 g (14 oz) tinned chopped tomatoes
• 0.5 tsp caster sugar
• 1 beef stock cube or pot
• 750 ml (3 ¼ cups) boiled water
• salt and freshly ground black pepper
• 400 g (14 oz) tin butter beans drained and rinsed

To serve (optional):

• crusty bread

Instructions

• Put the chorizo chunks into a large saucepan or casserole over a medium heat and cook for about 5 minutes, stirring occasionally, until the chorizo has released some oil and started to crisp up.
• Add the onion and celery and cook for 6 to 8 minutes until starting to soften, stirring occasionally. Stir in the garlic and paprika and cook for 1 minute until fragrant. Bring a kettle of water to the boil.
• Add in the potatoes, tomatoes and sugar, then crumble in the stock cube or pot and add 750ml boiling water. Season to taste, bring to the boil, then cover and simmer for 20 minutes until the potatoes are tender.
• If you want to thicken up the soup, scoop out some of the potatoes to a bowl and mash, then return to the pan. Add the butter beans and heat through gently for about 5 minutes. Serve with some crusty bread, if you like.

Notes

• Optional variations:
  • Make it spicier - use hot chorizo, add a sprinkle of chilli flakes or add some harissa paste.
  • Add greens like kale, spinach or cavolo nero.
  • Add extra depth with a splash of dry sherry or roasted red peppers.
  • Make it thicker by mashing some of the potatoes and beans into the broth.
  • Creamy finish - stir in some crème fraiche or finish with some grated manchego cheese.
  • Make it lighter - reduce the chorizo quantity, add extra beans or use turkey chorizo.
• This chunky chorizo and butter bean soup is easily adapted if you're cooking for less or more people.

 

You might also like to try:

• soups

Nutrition

Calories: 308kcal | Carbohydrates: 42g | Protein: 15g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Cholesterol: 23mg | Sodium: 269mg | Potassium: 1061mg | Fiber: 9g | Sugar: 6g | Vitamin A: 320IU | Vitamin C: 34mg | Calcium: 59mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS butter bean and chorizo recipe, chorizo and butter bean soup, chunky chorizo soup, easy chorizo soup, high protein soup recipe, Mediterranean soup recipe, one pot sausage soup, smoky chorizo soup, Spanish chorizo soup, winter bean soup

Leave a star rating and comment below!