Spicy bean and chorizo soup
( SERVES 10 )
Photo by Annabel Langbein Media
This is where soup becomes a meal - add in beans and/or lentils or starchy veges and a bit of protein and your soup is now officially dinner. Bacon hocks create a rich stock base that forms the backdrop for beans or lentils and veges.
I like to add some smoked chipotles to give this soup a little kick but it's also good without. If using dried beans, start with 1¾ cups dried beans to get about 3½ cups cooked beans.
|1 large||Bacon hock|
|1 cup||Dried split yellow peas|
|2||Chorizo sausages, angle sliced|
|2 large||Onions, finely diced|
|6 cloves||Garlic, large, crushed|
|2 cans||Chopped tomatoes, approx. 400g each|
|3 Tbsp||Tomato paste|
|2 tsp||Chipotle peppers, in adobo sauce, coarsely chopped|
|1 tsp||Chilli flakes, or to taste|
|1 tsp||Ground cumin|
|3 cans||Beans, approx. 400g each, of various types, rinsed and drained; or use 3.5 cups cooked beans|
|½ cup||Flat leaf (Italian) parsley, chopped, to garnish|
- Bring bacon hock and water to a boil in a very large pot. Reduce heat, cover and simmer for 2 hours. Add lentils and split peas to the pot, along with chorizo, onions, garlic, tomatoes, tomato paste, chipotle peppers, chilli flakes and cumin and cook until the lentils and split peas are tender (about 40 minutes). Lift out bacon hock and, when cool enough to handle, strip off and dice the meat, discarding skin, fat and bones. Add meat to the soup along with beans and simmer for 20 minutes.
- Just before serving stir in parsley and adjust seasonings to taste. If not serving at once, store in the fridge for up to 5 days or freeze until needed.
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