Name: Chorizo and bean soup
Prep time: 360 min
Cook time: 50 min
Total time: 410 min
Yield: 1
Cuisine: spanish
Ingredients: 250g dried borlotti beans; 18.20 gm olive oil; 1 leek, thinly sliced, washed, dried; 2 garlic cloves, crushed; 1020.00 gm vegetable liquid stock; 1250.00 gm water; 400g can diced tomatoes; 2 zucchini, chopped; 2 carrots, chopped; 3 sticks celery, chopped; 3 chorizo sausages; 150g silverbeet, chopped

Chorizo and bean soup

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Prep Time:
360 minutes

Cook Time:
50 minutes

Total Time:
410 minutes

Hearty soup with spicy chorizo and healthy veggies.

Ingredients:

1250.00 gm water
250g dried borlotti beans
1 leek, thinly sliced, washed, dried
1020.00 gm vegetable liquid stock
400g can diced tomatoes
2 zucchini, chopped
2 carrots, chopped
3 sticks celery, chopped
3 chorizo sausages
150g silverbeet, chopped

Instructions:

Place beans in a large bowl and generously cover with cold water. Let them soak for 6 to 8 hours.
In a large saucepan over medium heat, sauté leek and garlic in oil until soft, about 6 to 7 minutes. Drain and rinse beans before adding them to the pan, along with stock, water, and tomatoes. Increase heat to bring to a boil, then reduce to a simmer for 20 minutes, partially covered.
Combine zucchini, carrots, celery, and chorizo in a saucepan. Simmer covered for 20 minutes. Remove chorizo with tongs. Let it cool. Stir in silverbeet and take off heat.
- Finely dice chorizo and add it back to the soup. Season with salt and pepper to taste. Ladle the soup into bowls and serve. For a quick version, place beans in a large microwave-safe bowl with enough water to cover them. Microwave covered on HIGH for 5 minutes, then on MEDIUM-LOW/DEFROST for 30 minutes. Drain, rinse, and drain again.

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