John Myers
Ingredients for 2 servings:
- 100 g sausage (chorizo) or salami
- 2 spring onions
- 2 m.-large tomato(s)
- 1 handful of olives, pitted
- 1 liter of boiling water
- 1 tbsp instant chicken broth
- 1 can kidney beans
- 1 tsp curry powder
Instructions
Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes
quick bean soup with chorizo and vegetables
The best thing about this soup is that it’s really ready to eat in about 10 minutes. First, turn on your kettle so you have hot water right away. Then, take 100g of chorizo and dice it. Place the cubes in a saucepan and turn on the stove. The fat from the sausage will render, ensuring you don’t need any additional oil. While the salami is cooking, slice the spring onions, halve the olives, and dice the tomatoes. Everything goes into the pot immediately. It doesn’t matter whether you use black or green olives; both taste good. Stir occasionally to prevent burning. By now, the water should be boiling, so pour about 1 liter of it into the pot and then add the kidney beans (drain them through a sieve first; we don’t need the slime in the soup). Now stir in a tablespoon of chicken stock and season with a little curry powder. If you like, you can also add paprika powder, cumin, or turmeric. The soup doesn’t need to cook for long; once you’ve added the seasoning, it’s ready to eat.
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