I have another soup recipe for you this week, I know, but wait a minute, it is entirely different from the red bean soup we had posted! This one is savoury. It is also full of textures, delicious, healthy and it is simple and only takes 30 minutes to make! It is a meal by itself, so it is perfect for a week day night if you have not much time to cook. You can also make a big pot, so you can eat it over a few days. Just add some additional green such as spinach or some pasta the next day to make it a little bit different from the previous night. So be creative!
Believe me, it is so yummy that you will want to make it again and again! My daughter absolutely loves it, and I am sure your family will like it too. If you prefer a vegetarian version, omit the chorizo but do use really good quality vegetable stock, which will enhance the flavour of the soup.
- 100g Chorizo, cut into bite size pieces
- 240g cooked white beans, washed and drained
- 1 medium onion, peeled and diced
- 1 leek, trimmed and chopped
- 2 stalks celery, chopped
- 2 medium potato, peeled and diced
- 2 medium tomatoes or a handful of cherry tomatoes, diced
- 1 zucchini, diced
- Handful of Swiss chard, roughly chopped
- 1 litre of vegetable stock (or water)
- Salt to taste
- Vegetable oil or olive oil
Heat a splash of vegetable oil in a large saucepan; add the onion and fry for 1 minute. Tip in the chorizo and fry until they are golden and the onion is translucent. Add the leek, celery, potatoes and tomatoes, cook for about 1 minute. Pour in the vegetable stock and bring to boil, then simmer for about 15 minutes. Add the cooked beans and then simmer for another 5 minutes. Check the potatoes, they should be cooked by now. Just before serving, tip in the zucchini and chard and cook for 2 minutes (don’t over cook them, they only need a couple of minutes to cook). Salt to taste if necessary.
This soup is great eaten on its own but I can imagine some crusty bread, macaroni, or cooked millet will make a more substantial meal.