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Leek, Chorizo and Bean Soup Recipe

This Chorizo sausage, flageolet bean and leek soup I made is like a meal. It is full of flavour with some spicy hints and full of fibre and protein.

INGREDIENTS:

4 leeks washed, cut length ways and finely sliced
4 garlic cloves chopped
2 onions peeled , diced and chopped fine
salt and pepper to taste
2 pints of chicken or vegetable stock. I use homemade but a stock cube will do
2 tins of flageolet beans
6 potatoes peeled and diced
1 chorizo sausage, mine was 235gm, sliced and diced
1 tube of tomato puree
olive oil or unsalted butter–I use unsalted because it does not brown in frying

DIRECTIONS:

Put the oil or butter in the large pan
Fry the onions and garlic gently on a medium heat, do not brown, for about 5 minutes until they are soft
Add the leeks and fry/ sweat for 5 minutes
Add the potatoes and cook for 10 minutes gently
Add the flageolet beans and stir in
Add the stock and bring to the boil turn down to a gently simmer
Add the chorizo sausage
Add the tomato puree and simmer for about 10 to 20 minutes until all the ingredients are cooked
Add salt and pepper to taste

Variations

1. Use butter beans or haricot beans
2. Add 2 chopped rashers of smoked bacon
3. Use fresh tomatoes, skinned and deseeded instead of the puree
4. Serve with your favourite grated cheese
5. Serve with crispy toast or garlic bread
6. Sprinkle with fresh chopped herbs such as basil or parsley
Thanks for reading

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