Three Bean & Chorizo Soup

Warming, comforting and totally delicious, our winter soup recipe is a must-try.  Serve with Dean’s Cheese & Chilli Oat Nibbles for an extra kick…..

  • 1 x 400g can Three Bean Salad (drained), we used Tesco variety
  • 120g chorizo sausage, cut into small chunks
  • 1 large onion, peeled and finely chopped
  • 2 carrots, peeled & diced
  • 1 celery stick, finely chopped
  • 1 x 400g can chopped tomatoes
  • 500g carton of passatta (sieved tomatoes)
  • 400mls hot beef or chicken stock
  • 1/2 tsp of each dried oregano & rosemary
  • 1 bay leaf
  • salt & freshly ground black pepper
  • a little sugar to taste (optional)
  • Dean's Cheese & Chilli Oat Nibbles to serve

Follow these steps

  • Add the chunks of chorizo to a large soup pan and cook over a medium heat until starting to brown. You may find quite a bit of fat is released from the chorizo as it cooks, if so remove any excess at this stage.
  • Add the chopped onion, carrot and celery to the pan and continue to cook for a further 5-6 minutes. Add the drained beans.
  • Next stir in the tinned tomatoes, passatta and stock. Bring to simmering point and add the dried herbs and bay leaf. Cover the pan with a lid and cook gently for around 30-40 minutes or until the vegetables are tender and the chorizo cooked through.
  • Remove the bay leaf and season to taste. Add a little sugar to balance the acidity of the tomatoes if required.
  • Serve in warmed bowls with Dean's Cheese & Chilli Oat Nibbles.
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