Happy New Year. I don’t know about you but I find January and February quite gloomy months and I start to crave the warm sun of high summer. However, I’m determined not to let the winter blues get me down by arranging things to look forward to. I have booked my place on a cookery workshop later in the month and have arranged a special fun day out in February for all the family (but that’s top secret for now!).
With all the indulgences of Christmas and New Year behind us, I like to get back to eating proper hearty food that is healthy too. Soups are a great way of getting in some of those essential 5 a day without it seeming to be a chore. My tasty Tomato, Bean and Chorizo soup is bursting with smoky paprika and tomato flavours. The haricot beans and small chorizo chunks make this a filling soup to be enjoyed on chilly days. It’s a great alternative to tomato soup especially if you want something a bit more substantial for lunch. I recommend serving it with crusty seeded bread.
Tomato, Bean and Chorizo Soup
½ tablespoon olive oil
1 small onion (very finely chopped)
75g diced cooking chorizo
¼ teaspoon smoked paprika
½ dried oregano
pinch of dried chilli flakes
400g tin of chopped tomatoes (best quality)
200ml cold water
400g haricot beans (drained and rinsed)
1 teaspoon caster sugar
sea salt and black pepper
1. Heat the olive oil in a large lidded casserole pan, then sauté the onions until soft.
2. Add the diced chorizo, paprika, oregano and chilli flakes. Stir well and sauté for about 5 minutes.
3. Add the passata, tinned tomatoes, water, haricot beans and sugar. Season with a good grinding of sea salt and black pepper. Stir well.
4. Bring to the boil, then put on the lid and simmer gently for 50 minutes stirring occasionally. Remove the lid and simmer for a further 10 minutes. Serve the soup in warm bowls with seeded crusty bread.
Here’s to a great 2015.
Until next time.
I’ve entered this recipe into #CookBlogShare with Supergolden Bakes