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Leek, butter bean & chorizo soup

Prep Time25 minutes
Active Time25 minutes
Total Time50 minutes
Course: Lunch
Keyword: healthy soup, homemade soup, winter soup
Yield: 6

Materials

  • 2 can butter beans
  • 125 g Chorizo A whole piece or slices & use paprika if you are veggie.- adjust quantity to taste.
  • 2 leeks, trimmed & finely sliced
  • 2 sticks of celery, trimmed & finely sliced
  • 850 ml Chicken stock Convert to veggie with veg stock cube
  • 4 large, ripe tomatoes, chopped
  • 1 packet flat leaf parsley

Instructions

1. Heat the oil in a wide based saucepan with a lid.

    2. Chop the chorizo, reserving a quarter for a garnish.

      3. Fry the leeks, celery & chorizo for 10 minutes until softened. (add 1 tsp of paprika if choosing the veggie option)

        4. Meanwhile, blend one tin of butter beans with half of the chicken/veg stock.

          5. Add the blended butter beans, chopped tomatoes, remaining tin of butter beans, stock & seasoning to the pan.

            6. Bring to a gentle simmer partially covered for 15 minutes.

              7. Meanwhile, fry the remaining chorizo in a dry frying pan for 5 minutes until crispy.

                8. Chop the parsley (leaves only) and stir into the soup.

                  9. Serve with a sprinkling of fried chorizo and a crusty roll