Spicy bean & chorizo soup

Canned beans are an excellent source of fibre and nutrients. This is a fast, simple recipe that yields a truly memorable and tasty meal, which is filling enough for dinner, yet light enough for lunch.

This recipe will also keep well for several days in the fridge, so is ideal for leftovers and work lunches.

It has a good kick to it, so adjust the chilli to suit your tastebuds, depending on how spicy your chorizo is.

screen-shot-2017-03-27-at-3-19-34-pmYou will need:

  • 2 tbsp oil
  • 1 diced onion
  • 2 tsp crushed garlic
  • 1/4 cup tomato paste
  • 40g can chopped tomatoes
  • 3 cups chicken stock
  • 2 bay leaves
  • 1 tsp salt
  • 1 tsp sugar
  • 2x 400g can of beans (white beans/kidney beans etc)
  • 200 chopped chorizo
  • 2 tsp cumin
  • 1/4 tsp chilli powder
  • 1/4 cup chopped parsley


Heat the oil in a large heat bottomed saucepan or pot and fry the onion, garlic and tomato paste together for five minutes. Add the tomatoes, stock, bay leaves, sugar and salt and simmer for 10-15 minutes.

Add the beans, chorizo, cumin, chilli and simmer for a further 10 minutes. Garnish with chopped parsley.