Bean Soup. That really doesn’t appeal to me. It sounds brown, thick and kind of drain-water-ish. But add the words spicy and chorizo, and you’ve got a winner. My dad has been asking for bean soup for ages now and I just didn’t know how to make it so that he wouldn’t be the only one eating it at the end. I’m not completely opposed to beans but I would prefer something else and my husband and brother really don’t like beans so it was quite a challenge. But I know we all LOVE Chorizo and spicy food so I thought that would be the only way to get them to eat it without mumbling horrible things while doing so.
Of course soups, stews and curries are on everyone’s weekly menu’s now, but let me tell you, if ever there was a winter warmer, this is it! The colour alone makes you feel warm and fuzzy inside. Topped with crispy Chorizo and crusty bread, this is the ultimate winter food and I suggest you have it cuddled up on the couch with a good glass of red next to you!
250g Streaky bacon, sliced
250g Chorizo, sliced
1 Large red onion, finely chopped
4 Large carrots, finely chopped
2 celery stalks, finely sliced
4 garlic cloves, finely sliced
1 chilli, finely chopped
100ml white wine
1 tin chopped tomatoes
3 tins beans (I used cannelini and barlotti beans)
1.5l chicken stock
1tsp dried Italian herbs
4tsp Brown onion/Rich oxtail soup powder mixed with 3tsp cold water
Salt & pepper to taste
Extra fried chorizo for serving
- In a large pot, fry the chorizo and bacon until slightly crisp. Remove and set aside.
- Fry the onion, carrots, celery, garlic and chilli until softened. Add the wine and tomatoes and allow to reduce slightly (+- 5 mins).
- Add the beans, stock, herbs, paprika, soup powder and sugar and allow to come to a simmer.
- Simmer gently for 15-20 minutes until soup is slightly thickened and beans are soft and warmed through.
- Check the seasoning and adjust. Serve with extra chorizo and crusty bread.