BEAN & CHORIZO SOUP

BEAN & CHORIZO SOUP

• Nutritional Breakdown: per portion (whole recipe)
  

  (g)

• Approximate preparation and cooking time: 45 minutes
  Serves 4

INGREDIENTS

• 4 chorizos chopped (from the cold meats section or deli) These come in one size and do not need to be peeled
• 3 celery sticks, diced (including leaves)
• 2 large carrots, diced
• 3 garlic cloves, crushed
• 2-3 long red chillis, finely chopped (with or without seeds depending on heat preference)
• 4 large tomatoes, peeled and chopped
• 4 cups diluted Chicken stock
• 3 cups water
• 2 400g cans Four Bean Mix, drained and rinsed
• 1 400g can Chickpeas, drained and rinsed
• 2 cups green beans, chopped in approx. 2cm lengths
• Fresh parsley chopped and shaved parmesan cheese (optional)

METHOD

• 1. Place the chopped chorizo in a large pot on a medium heat and cook until browned and oils are released, stirring occasionally (approx. 5 minutes).
• 2. Add diced carrot and celery and for cook for another 5 minutes or until the vegetables are softened.
• 3. Add crushed garlic and chilli and cook for 1-2 minutes, stirring to ensure the garlic does not burn.
• 4. Add the tomatoes, chicken stock, water and bring to the boil.
• 5. Once boiling, add the four-bean mix, chickpeas and green beans, cover and simmer for approx. 15 minutes or until green beans are just tender. Season.
• 6. Serve garnished with chopped parsley, shaved parmesan cheese and crusty bread.