Chorizo and Bean Soup

Chorizo_and_bean_soup   Hot, rich and spicy - we loved this soup.  It's thick and smoky from the Chorizo and it's perfect for Autumn evenings as the nights draw in.
Chorizo and Bean Soup
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  1. 150 grams brown lentils
  2. 125 grams Chorizo sliced
  3. 1 large onion chopped
  4. 2 cloves garlic crushed
  5. 2 hot chilis chopped
  6. 1 tin chickpeas drained and rinsed
  7. 1 tin kidney beans in chili sauce
  8. 1 tin good quality tinned chopped tomatoes
  9. 200 mls chicken stock
  10. 2 teasps. mixed herbs
  11. 2 tablesps. small pasta shapes
  1. Cook the lentils according to the pack instructions.
  2. Fry the chorizo for a couple of minutes to release some oil.
  3. Fry the onion for a few minutes.
  4. Add the garlic and chili and continue to fry for a minute or so.
  5. Add the chickpeas and kidney beans.
  6. Add the tomatoes, stock and herbs.
  7. Add the pasta if using.
  8. Simmer for 15 minutes then add the lentils and simmer for a further 10 mins.
  1. Lovely on a chilly Autumn evening served with Chili and Cheese Bread.
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