Spicy Chorizo & Bean Soup

Ingredients

1 large white onion, peeled & finely sliced
2 fat cloves of garlic, peeled & finely cut up
1 teaspoon of smoked paprika, the Picanté version
2 celery stalks, cleaned & some treads pulled away , cut up fine slices
2 tomatoes, washed, dried, cut up chunks
1 tin = 400 gr. of large white beans, salt washed off & thoroughly drained
150 grs of finely sliced Chorizo, the mild version
2 tablespoons of olive oil

Preparation

1
Take a medium cooking pot & place on a high heat. Place 1 tablespoon of olive oil in the pot. Heat up. When hot, add the chorizo slices in a single layer & fry for about 2 to 4 minutes until crisp. Drain on kitchen paper. I use the same pot & pour the other tablespoon of olive oil into the pot. Fry again the chorizo slices. Drain on kitchen paper. Set aside.
2
Using the same pot, you see that the oil is orange in colour, heat up on medium. When hot, add the chopped up onion & the chopped celery stalks. Fry until tender. This takes about 6 to 8 minutes. Stit from time to time.
3
Now, add the chopped garlic & the smoked Picante paprika. Stir well. Fry 1 to 2 minutes until it smells lovely!
4
Now, add the chopped tomatoes & stir well. Fry for another minute.
5
Add the chicken stock & the chorizo slices. Bring to the boil. When boiling, turn the heat down. Simmer for 10 minutes.
6
Now, add the drained large beans. Cook for 5 minutes.
7
When the soup is ready, taste. It will be a bit spicy & so good,...mmmmm...
8
I mix the soup for 3/4 ! Then you will have a slighter thicker soup with pieces of chorizo floating in your soup. I added 3 grinds of black pepper.
9
Enjoy!

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About

It was a while ago that I made a soup. I had some chorizo & wanted to use it. I thought that the addition of some Pimentón de la Vera, the Picanté version would be a good addition to this.
This is the smoked paprika from Spain. I has a lovely earthly, smoked flavour. I buy it at my local Spanish store. And I was right!!

Yield:

4 servings

Added:

Thursday, December 10, 2009 - 11:53am

Creator:

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