Winter Vegetable Broth with Haricot Beans and Chorizo
Serves 6
This soup is the best thing in winter time – comforting and nutritious. It’s a meal in itself for lunch. And, even better, it’s very easy to make.
Ingredients
- 2 tbsp olive oil
- 1 onion, peeled and chopped
- 1 large carrot, peeled and chopped
- 2 small leaks, trimmed and chopped
- 2 potatoes, peeled and chopped
- 2 large garlic cloves, peeled and crushed
- 150g (5oz) chorizo, sliced about 3mm (1/8in) thick
- 900ml (11/2 pints) chicken stock
- 1 x 410g tin haricot beans, drained
- 2 tbsp chopped fresh coriander or parsley
- Salt and freshly ground black pepper
Method
- Heat the olive oil in a large saucepan. Add the onion, carrot, leeks, potatoes, garlic and chorizo. Cover and sweat for 10 minutes over a low heat, stirring every now and then.
- Add the chicken stock and drained haricot beans. Bring to the boil and simmer
- for 5 minutes until all the vegetables are cooked. Add the herbs, season to taste and serve.