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A portion of chunky chorizo and butter bean soup in a black bowl with a plate of sliced crusty bread on the side.

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
COOK: 36 minutes
TOTAL: 56 minutes
Servings: 6 people
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Equipment

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):

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.

 

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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
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