Chorizo, Bean and Tomato Soup
Richly satisfying with chorizo, tomato and butter beans, this simple, one-pan soup is best served with crusty bread to mop up every last mouthful.
Recipe
1
Prepare Ingredients
Preheat oven to 220°C fan-forced. Prepare garlic bread according to packet instructions. Finely chop onion and garlic and slice chorizo. Roughly chop coriander.
2
Cook Soup Base
Heat oil in a medium saucepan over medium heat. Add onion, garlic and chorizo and cook for 6-7 minutes or until softened.
3
Add Spice
Add cumin and coriander spice blend and cook, stirring, for 1 minute or until fragrant.
4
Add Tomato Paste
Add tomato paste and cook, stirring, for 1-2 minutes or until bright red in colour.
5
Add Beans, Potato and Tomato
Drain butter beans and peel and cut potatoes into small cubes. Add beans and potatoes to pan with tomatoes and stir to combine.
6
Cook Soup
Place stock cube in a jug with 500ml (2 cups) boiling water, add to pan and bring to a simmer. Cover with a lid and cook for 25-35 minutes or until potato has softened and started to break down. Season with salt and pepper. Divide soup between bowls and top with coriander. Serve with garlic bread.