Chorizo & Bean Thick Soup
Prep: 15 mins
Cook: 30 mins
Serves 2 or 3
- Peel and chop onion
- Peel and chop the potatoes into small pieces
- Chop the chorizo into chinks and dice the bacon
- Cut the carrots and celery into cubes
- Put the onion, carrots and celery in a saucepan, give a good drizzle of oil and saute gently
- Add the chorizo and bacon
- Add the chopped cherry tomatoes and season with salt.
- Add the potatoes and sauté for a few minutes more.
- Add the herbs.
- Then add 250ml of vegetable or chicken stock
- Drain beans and them to the mixture
- Cook for 30-35 minutes with the lid slightly open, stirring often so that it becomes creamy .
- Leave to stand for 15 minutes then serve with a drizzle of olive oil and a sprinkling of black pepper.
Ingredients
- i tin borlotti beans
- 4 cherry tomatoes
- 1 onion
- 250 g potatoes
- 1 carrot
- 3 small cooking chorizo sausages
- 2 slices bacon
- 1 tsp oregano
- 1 tsp tarragon
- 1 tsp parsley