Sunday, 11 December 2011

Butter Bean & Chorizo Soup

Butter Bean & Chorizo Soup
A deliciously rustic winter warming soup!
Serves 4
Prep time:  10 minutes
Cooking time: 15 minutes


3 tbsp olive oil
225g/8 oz chorizo sausage, chopped into bite sized pieces
2 red onions, peeled & roughly chopped
2 garlic cloves, peeled & thinly sliced
2 fresh thyme sprigs
Freshly ground salt & pepper
2 x 420g tins butter beans, drained
1 small savoy cabbage, cored & roughly chopped
Grated zest of 1 lemon and a good squeeze of juice
Handful of fresh parsley, roughly chopped
Crusty rolls, to serve


1.  Heat the olive oil in a large saucepan and add the chorizo.  Stir on a high heat for 2 minutes until the oil turns reddish brown from the chorizo.

2.  Add the onions, garlic and the thyme and season, cook until tender for 2-3 minutes.  Tip in the butter beans and mix through, add boiling water to cover the beans and simmer gently for 2-3 minutes.

3.  Add the cabbage, pour in extra water if required, simmer for 5-7 minutes or until the cabbage is tender but still has a crunch.

4.  Stir in the lemon zest and juice and cook for 30 seconds.  Check for seasoning, remove the thyme and serve with a sprinkling of fresh parsley and a crusty roll, enjoy.

1 comment:

  1. We often make this at Roosters - it goes down extremely well with our customers, especially on a revolting cold dull day (so most of the time!) It smells divine too while the chorizo, onion, garlic and thyme are sizzling in the pan and brings a bit of sunshine to the kitchen. Thanks for sharing the recipe here.