I made this spicy chorizo bean soup last week but it feels pretty timely to share it today. Doesn’t it feel like winter has seriously arrived now??
Chilly days like this always have me craving proper, hearty comfort food. Add in some spicy chorizo and I’m a very happy lady!
This recipe actually started life back when I was at uni (which is longer ago than I’d like to admit!). Aside from the chorizo, the ingredients are fairly cheap and it’s ideal for cooking up a big batch.
As a student, this made it perfect for getting some home-cooked food in me while taking up minimal time and effort!
So, let’s talk about those ingredients: fresh onions and garlic, a healthy dose of spices, chopped tomatoes and kidney beans in chilli sauce. Add in a little stock to loosen things up and some crispy fried chorizo and we’re good to go!
If you want to be fancy, top with some natural yoghurt and finely chopped coriander but that’s totally optional. This spicy chorizo bean soup will keep your belly warm and happy all by itself!
The main challenge in making this soup comes right at the start. You’re gonna fry up some diced chorizo until it’s just crisped around the edges. Uhh, so good!!
Then, you’re gonna spend the next 20ish minutes eyeing it up and trying to resist snacking until the rest of your soup is ready.
The struggle is real, guys.
Chorizo and kidney beans make this soup filling enough to eat by itself, but I couldn’t resist adding some homemade bread to dunk in! We ate it with some brioche burger buns slathered in butter and it was exactly as good as it sounds!
- 200g chorizo, diced
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 tsp smoked paprika
- 2 tsp ground cumin
- 1 tsp chilli powder
- 1/2 tsp salt
- 2 x 400g tins kidney beans in chili sauce
- 2 x 400g tins chopped tomatoes
- 300ml vegetable stock
- In a large pot, fry the chorizo over a medum-high heat until the edges crisp, about 2-3 minutes. Remove the chorizo and set aside, leaving the chorizo oil in the pot.
- Reduce heat to low-medium and add the onion, minced garlic, paprika, cumin, chilli powder and salt. Fry gently in the chorizo oil until the onions have softened.
- Add the kidney beans, chopped tomatoes and stock. Bring to the boil then reduce heat and simmer for 5-10 minutes.
- Remove from heat and blend as much as you like. I prefer to leave the soup a little thick and chunky but you can blend until smooth if you prefer.
- Add most of the chorizo back to the blended soup, reserving some for a garnish. Stir and serve topped with natural yoghurt or soured cream and the remaining chorizo.
You can adjust this recipe depending on how much spice you like. Omit the chilli powder for just a little kick from the chilli sauce or go for 2 tsp if you're a big fan of spicy food!