Susie Drage
Music, Art & Cookery
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Rustic Mexican Bean Soup

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.....
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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.
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Remove and keep to one side.
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Now add onion, garlic and rosemary to the pan and fry for about 5 minutes over a low heat to soften.
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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.
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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.
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Season according to taste with salt and freshly ground black pepper and serve with warm crusty bread.
