This is actually a repost, but since my original recipe was almost four years ago, and I finally managed to get an ok photo of it, I hope you'll bear with me. It's a very nice and simple soup, full of lively and bright flavors, and I hope you'll enjoy it!
Chorizo Bean Soup
Serves 3-4
250 g chorizo sausage
1 tbsp olive oil
2 small red onions
2 garlic cloves
1/2 tsp thyme - dried, or a few stalks of fresh thyme
2 cans (each about 400 g) of beans
salt, pepper
freshly squeezed lemon
flat-leaf parsley, coarsely chopped (or fresh coriander)
Chop the red onion, slice the chorizo thinly and slice the garlic. Rinse the beans and drain them. Bring some water to a boil in a kettle - about one litre.
Fry the onion, garlic and thyme in the olive oil in a deep pan or a saucepot. Add the chorizo and fry until the oil starts to color from the sausage, and the chorizo turns crispy. Add the beans. Cover with hot, preferrably boiling water, and let it simmer for 10 minutes. Season with salt and pepper, some lemon juice and finally scatter over the parsley (or coriander).
A dollop of crème fraiche is nice, too.
Recipe in Swedish:
Chorizo- och bönsoppa
4 comments:
It looks delicious! I love chorizo:)
~Anne
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Kidney beans, you think, would also be ok. or too specific?
Liga, absolutely! Use whatever beans you like. I'm not a big fan of beans, and find that small white beans are more mild in flavor and better-textured for me, which is why I stick to those.
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