John Myers
Vegetable and Bean Soup with Chorizo
The perfect vegetable and bean soup with chorizo recipe with a picture and simple step-by-step instructions.
- 80 g Bacon slices
- 2 small Red onions
- 1 bunch Soup vegetables
- 1 small Zucchini
- 800 g Beans cooked white
- 1 tbsp Rapeseed oil
- 200 g Chopped tomatoes
- 200 g Waxy potatoes
- 1,2 liter Vegetable broth
- 0,5 bunch Fresh thyme
- 150 g Chorizo sausage
- Cut the bacon into small pieces. Peel the onions and cut into small cubes. Soup vegetables: Peel the carrots and celery and cut into small cubes. Wash the leek and cut into thin rings. Peel the potatoes, cut into large pieces. Wash the zucchini and into small cubes to cut. Drain the beans in a sieve, rinse and drain well.
- Fry the bacon in a saucepan until crispy. Add the oil, add the onions and diced vegetables and sauté briefly. Then add the leek and courgette and cook briefly. Add the chopped tomatoes and beans. Pour in the broth. Add 2-3 sprigs of thyme to the soup. Bring everything to the boil and simmer for about 10-15 minutes.
- Cut the chorizo sausage into thin slices, add to the soup and heat in it. Pluck the remaining thyme leaves from the stalks. Arrange the soup on plates and serve sprinkled with thyme.
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