RUSTIC MEXICAN BEAN AND CHORIZO SOUP

 

Serves 4

Preparation time: 10 minutes

Cooking time: 25 minutes

 

This recipe was in the Daily Mail and is absolutely delicious, a real warming, hearty soup for Winter!

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

 

240g / 9 oz chorizo sausage, finely sliced

2 large Spanish onions, thinly sliced

4 garlic cloves, crushed

2 small sprigs rosemary, remove from stalks, finely chop

1 large sweet potato, peeled and diced

1.4 ltr / 2 1/2 pint vegetable stock (use 2 cubes)

400g tin mixed pulses, drained and rinsed (I used Waitrose)

225g / 8 oz Black Cabbage or Spring Greens, very finely shredded

 

 

AND THIS IS WHAT YOU DO.....

 

1. Put a little oil into a deep pan and fry the chorizo sausage for 3-4 minutes until browned and the oil and flavours are released. Stir to prevent sticking.
    

2. Remove and keep to one side.
    

3. Now add onion, garlic and rosemary to the pan and fry for about 5 minutes over a low heat to soften.
    

4. Stir in the sweet potatoe and then add the stock. Bring to the boil, cover and simmer for about 10 minutes. Check to see if the potato is tender with a sharp knife.
    

5. Add the mixed pulses, shredded cabbage and chorizo sausage, stir well and simmer for a further 4-5 minutes until the cabbage is cooked through.
    

6. Season according to taste with salt and freshly ground black pepper and serve with warm crusty bread.