Wow! I was blown away when my Dad first cooked me this soup. Not from the spiciness (which depending on your chorizo can range from mild to hot). It was just so, so delicious. It’s got this smoky, Mediterranean, tomato flavor that makes my mouth water just writing about it. It really is a fast and easy soup recipe too (only 15 minutes to prepare and cook) which makes it a terrific weekend lunch served with some crusty bread.
Smokey Bean and Chorizo Tomato Soup
Ingredients (Serves 4)
- 2 chorizo sausages, halved lengthwise and sliced
- 1 onion, finely chopped
- 2 x 420 g (15 oz) cans condensed tomato soup
- 1/2 cup red wine (optional)
- 2 x 400 g (14 oz) cans butter or cannellini beans, drained and rinsed
- 2 tsp. smoked paprika
- ¼ cup (15 g) chopped parsley
- Heat a non stick saucepan on medium. Cook chorizo and onion for 5 minutes , stirring until onion is soft
- Add the tomato soup, beans and 2 cups of water. Bring to the boil.
- Stir the smoked paprika and season with salt and pepper to taste.
- Sprinkle with parsley and serve with slices of toasted crusty bread
- Use a mild chorizo if you are serving this to children.
- This soup can be made with any variety of canned beans.
- To bulk up the soup you can add chopped celery and/or carrot (my recipe in the photo has finely celery added).
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