Chorizo and Kidney Bean Soup

Chorizo and Kidney Bean SoupI really love this hearty Chorizo and Kidney Bean Soup so much as it is as tasty as it is versatile. The recipe below should be used as a light suggestion so as long as you have a long-life chorizo ring in the fridge and a few tine of tomatoes and any kind of bean you like in the cupboard you can then use up pretty much any veg you have that’s reaching its best-before-date. I used kidney beans on this occasion but I just as often use cannelloni beans, chickpeas (garbanzo beans) or butter beans. Once the soup is made it can be frozen in bowls and defrosted in the microwave easily.

Chorizo has to be one of my favourite ingredients. It always imparts a really nice salty, bacony, garlicy, paprikay flavour to anything it’s cooked with. It is often used to render out the medium in which other ingredients are fried, so no need for the olive oil. It is quite fatty so slowly heating it will render out plenty paprika oils. I know all this pork fat and salt probably makes it an ingredient to avoid but this soup uses a relatively small amount of it compared to the literal piles of veg, tomatoes and beans so Rookie Cook says you can go ahead and eat as much as you like!

Chorizo and Kidney Bean Soup


  • 200 g chorizo, sliced
  • 3 large carrots, chopped
  • 3 onions, diced
  • 3 sticks of celery, chopped
  • 7 cloves of garlic, minced
  • 1 tbsp thyme leaves
  • 1 tsp cumin seeds, coarsely ground
  • 1 tsp peppercorns, coarsely ground
  • 1 tsp smoked paprika
  • 1 tsp red chilli flakes
  • 1 tin of chopped tomatoes
  • 1 tin of kidney beans, drained and rinsed
  • 1 L chicken stock
  • a sprinkling of chopped parsley for garnish


  1. Slice your chorizo into medallions and heat on low in a dry pan until a few tablespoons of fat has rendered out stirring occasionally for about 10 minutes.
  2. Chop your carrots, celery and onions.
  3. Remove the chorizo from the pan, add the chopped veg, mix and cover to sweat for 5 minutes.
  4. Mince your garlic and add your thyme to it.
  5. In a pestle and mortar, grind your cumin, peppercorns, paprika and chilli flakes.
  6. Once the veg have sweated mix in your garlic and thyme, then your spices, then your tomatoes and then your beans.
  7. Add back in the chorizo and chicken stock, taste and adjust the seasoning, clamp the lid on and allow to simmer for 20 minutes.
  8. Serve up giving a sprinkle of chopped fresh parsley to each bowl.
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