Reader recipe: Chunky chorizo and butter bean soup
Serves: 6
Prep time: 25 minsTotal time: 
Recipe photograph by Hannah Rose Hughes
Reader recipe: Chunky chorizo and butter bean soup
Helen, from Lincolnshire, won our recipe competition with this flavour-packed hearty soup
Serves: 6
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
335Kcal
Fat
13gr
Saturates
5gr
Carbs
36gr
Sugars
7gr
Fibre
7gr
Protein
15gr
Salt
2gr
Ingredients
- 1 x 225g chorizo ring*
- 1 onion, chopped
- 2 celery sticks, diced, plus celery leaves to garnish
- 3 garlic cloves, crushed
- 1 tsp hot paprika
- 800g peeled, diced potatoes
- 1 x 400g tin chopped tomatoes
- ½ tsp caster sugar
- 1 beef stock cube*
- 1 x 400g tin butter beans, drained
Step by step
- Peel off the casing from the chorizo then slice into chunky half moons. Add to a large saucepan or flameproof casserole over a medium heat and cook for about 5 minutes, stirring occasionally, until the chorizo has released some fat and started to crisp up.
- Add the onion and celery and cook for 6-8 minutes until starting to soften. Stir in the garlic and paprika and cook for 1 minute until fragrant. Bring a kettle to the boil.
- Tip in the potatoes and tomatoes, adding the sugar to counteract the acidity of the tinned tomatoes. Crumble in the stock cube and add 750ml boiling water. Season and bring to the boil; 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. Ladle into bowls and scatter with celery leaves to garnish.
*Check your chorizo and stock are gluten-free and dairy-free, if required.
