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Spicy chorizo and bean soup

Recipe from: 25 May 2010

Ingredients 17
Servings 7
Time 5 mins


  • 250
    streaky bacon, sliced
  • 250
    chorizo, sliced
  • 1
    large red onion, finely chopped
  • 4
    large carrots, finely chopped
  • 2
    celery stalks, finely sliced
  • 4
    garlic, finely sliced
  • 1
    chilli, finely chopped
  • 100
    white wine
  • 1
    tin chopped tomatoes
  • 3
    tins beans (I used cannelini and barlotti beans)
  • 1.5
    chicken stock
  • 1
    dried Italian herbs
  • 2
  • 4
    brown onion/rich oxtail soup powder mixed with 3tsp cold water
  • 2
  • Salt & pepper to taste
  • Extra fried chorizo for serving


25 mins
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. Add the chorizo and bacon

Check the seasoning and adjust.

Serve with extra chorizo and crusty bread.

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Read more on: soup  |  pork  |  sauté

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