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Tomato, Chorizo and Bean Soup Recipe

A taste of the Mediterranean. This is a fabulously tasty soup, with
the most amazing flavours.

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INGREDIENTS                         

1 red onion
2 long sweet red peppers or 1 round sweet (bell) pepper
4 medium tomatoes
2 garlic cloves
550ml / 1 pint chicken stock
400g / 14oz red kidney beans
100g / 4oz of chorizo
2 teaspoons of balsamic vinegar
1 teaspoon fresh chopped basil
Salt and pepper to taste

PREPARATION TIME

: 15 minutes

COOKING TIME

: 25 minutes

DIFFICULTY LEVEL

: Medium

FREEZE

? No

SERVINGS

: 4

COOKING EQUIPMENT

:
A roasting pan,
Large saucepan,
Hand blender or food processor.
Ingredients for Tomato, chorizo and bean soup
Ingredients for Tomato, Chorizo and Bean Soup

PREPARATION

Pre-heat the grill to medium.

Cut the red peppers in half lengthways, the tomatoes in half and the red onion in quarters.

Slice and chop the chorizo into small cubes.

COOK'S NOTES FOR TOMATO, CHORIZO AND BEAN SOUP

To date this is probably the best soup we have ever cooked. This has a delicious full flavour and an ideal mix of chunky and smooth texture. We suggest you stick exactly to the recipe the first time you try it and only experiment with the ingredients the next time you cook it - and we are 100% sure that you will try it again and again!

The kidney beans are ideal because they retain their shape and texture but do not thicken the soup. Other beans can be substituted but beware of butter beans because, tasty though they are, they definitely will thicken the soup.

Chorizo comes in two broad types, the normal one which we are using and the picante type which is much spicier. We recommend sticking to the normal one first an trying the spicier type at a later time. Whatever you do, choose the sausage type chorizo rather than the pre-cut chorizo sold in little plastic containers. The pre-cut ones are inferior quality and lack the taste of real chorizo.

The choice of sweet red pepper is up to you. Our recipe uses the long sweet red pepper rather than the normal more rounded sweet pepper. We believe the long one has more flavour but it has the disadvantage that it is more difficult to peel after cooking compared to the rounded variety. "You pay your money and take your choice".

RECIPE INSTRUCTIONS

STEP 1

Put the peppers, onions and tomatoes on the roasting pan, cut side down with the garlic.

Grill the vegetables until they are just blackening, it should take about 12 minutes.

 Roasting vegetables

STEP 2

Skin the onions, tomatoes and peppers, squeeze the garlic from the skins and chop half of the vegetables into chunks.

Blitz the remainder of the vegetables, with the stock and garlic in a food processor or use a hand blender until smooth.

 Chopped vegetables

STEP 3

Put all the ingredients in a saucepan, season with salt and pepper and bring to the boil. Add the chorizo, beans and balsamic vinegar and simmer for 3-5 minutes. Tear the basil leaves and put into the soup.

Serve the soup in a warm bowl accompanied with a warm bread roll.

 Tomato, chorizo and bean soup - click to enlarge
3 RATINGS GIVEN - AVERAGE four star rating
4 star rating
15 November 2010
From: Ralph
Didn't think chorizo would taste good in a soup but this is great
4 star rating
17 November 2010
From: Jess B
Made for the family last night and all the bowls were cleared so it was a success, thanks for posting the recipe.
5 star rating
12 November 2012
From: Globalfish
My new favourite - lovely!
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Copyright 2006 - 14 David Marks. All rights reserved.