Spicy Chorizo & Bean Soup



  • 1 white onion (large, peeled & finely sliced)
  • 2 cloves (garlic, peeled & finely cut up)
  • 1 teaspoon smoked paprika (the Picanté version)
  • 2 celery stalks (cleaned & some treads pulled away, cut up fine slices)
  • 2 tomatoes (washed, dried, cut up chunks)
  • salt
  • 400 grams white beans
  • black pepper
  • 1 liter chicken stock
  • 150 sliced chorizo (grs of finely, the mild version)
  • 2 tablespoons olive oil
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    1. Take a medium cooking pot & place on a high heat. Place 1 tablespoon of olive oil in the pot. Heat up. When hot, add the chorizo slices in a single layer & fry for about 2 to 4 minutes until crisp. Drain on kitchen paper. I use the same pot & pour the other tablespoon of olive oil into the pot. Fry again the chorizo slices. Drain on kitchen paper. Set aside.
    2. Using the same pot, you see that the oil is orange in colour, heat up on medium. When hot, add the chopped up onion & the chopped celery stalks. Fry until tender. This takes about 6 to 8 minutes. Stit from time to time.
    3. Now, add the chopped garlic & the smoked Picante paprika. Stir well. Fry 1 to 2 minutes until it smells lovely!
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