Bean & chorizo soup

Bean & chorizo soup

With the cold and often wet weather upon us it’s time to cook up more of those warm and wholesome meals that are easy to prepare and require nothing more than a little slow cooking on the stove top. This bean and chorizo soup is a dish I often make and is quite similar to my Croatian grah, a recipe I’ve loved my entire life.

I couldn’t get my hands on dried borlotti or cannelloni beans and instead went with a bag of dried 4 bean mix. To be honest any dried beans would do here. Just soak them overnight or as in my case with this particular recipe, I put them on to soak in the morning and started cooking six hours later. If you really want, you could use tinned beans so just add them half way through the cooking process and don’t use as much stock. It won’t be quite the same but it’s good enough.

Bean & chorizo soup recipe

bean & chorizo soup

serves 6


  • 375 g dried beans, soaked
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 1 small red capsicum, chopped
  • 3 cloves garlic, finely grated
  • 200 g chorizo, chopped
  • 2 medium bay leaves
  • ¾ tsp dried red chilli, chopped
  • 2 tsp smoked paprika
  • ½ tsp dried pimento berries (or ground allspice)
  • 2 litres chicken stock
  • 2 tbsp tomato paste
  • 2 tbsp grated Manchego
  • 2 tbsp parsley, torn


Heat oil in a large saucepan over medium heat, saute the onion, capsicum and garlic unili soft. Add the chorizo, bay leaves and chilli and saute for five minutes.

Add the drained beans, paprika and pimento and saute for a minute before adding the tomato paste and finally the stock. Bring to the boil then reduce heat to simmer for 2 hours, or until the beans are cooked.

Garnish with grated Manchego and parsley.

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