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Chorizo and Bean Soup Recipe

Spanish · Soup · 45 min total

A hearty and smoky Spanish-inspired soup with spicy chorizo, tender beans, and a rich tomato broth. Perfect for a comforting weeknight dinner.

Ingredients

• 1 tbsp olive oil
• 8 oz (225g) fresh chorizo, casing removed and crumbled
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 (14.5 oz) can diced tomatoes
• 4 cups chicken or vegetable broth
• 2 (15 oz) cans cannellini beans, drained and rinsed
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add chorizo and cook, breaking it up, until browned, about 5 minutes. Remove with a slotted spoon and set aside, leaving drippings in pot.
2. Add onion to the pot and cook until softened, about 4 minutes. Add garlic and smoked paprika; cook 1 minute until fragrant.
3. Stir in diced tomatoes and broth. Bring to a boil, then reduce heat and simmer 15 minutes.
4. Add beans and reserved chorizo. Simmer 10 minutes more. Season with salt and pepper to taste.
5. Ladle into bowls and garnish with fresh parsley.

Tips

• For a thicker soup, mash some of the beans before adding.
• Serve with crusty bread for dipping.
• Store leftovers in the refrigerator for up to 4 days.

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