Sydney weather has been rubbish lately, however that means that I can still get away with soup at least once a week for dinner. Not only can this be made in advance, but it is also great to take to work for lunch. Two birds, one stone...
Hellooooo Bean and Chorizo Soup!
This has the yummy smokey flavour of the chorizo combined with the warm vege goodness of any good soup. PLUS it takes only about 25 mins to cook from start to finish.
1 x tablespoon olive oil
1 x chorizo chopped
1 x onion sliced
2 x clove garlic crushed
1 x carrot diced
2 x celery stalks diced
2 x teaspoons fresh thyme
1 teaspoon paprika
2 x tomatoes diced
1 x litre chicken stock
2 x 400g tins of beans rinsed and drained (preferably white beans such as cannellini – although I have made using 1 x tin cannellini and 1 x red kidney beans!)
Heat the oil in a large saucepan or casserole dish on medium heat. Add the chopped chorizo and cook for a few minutes until browned.
Add the onion, garlic, celery and carrot to the pan and cook, stirring for about 7 minutes or until softened. Add the rest of the ingredients and simmer for about 15-20 minutes.
Season with salt and pepper and serve with warm crusty bread.
What's your go to soup?