20-Minute Butterbean and Chorizo Soup Recipe
Introduction
This 20-minute butterbean and chorizo soup is a hearty, flavorful dish perfect for a quick lunch or light dinner. The smoky chorizo pairs beautifully with creamy butterbeans and a fresh topping of feta and watercress for a satisfying meal.
Ingredients
- 1 tsp oil
- 1 onion (peeled and finely diced)
- 85 g (3 oz) chorizo (chopped into chunks)
- 400 g (14 oz) tin of chopped tomatoes in juice
- 300 ml (1 1/4 cups) chicken stock (water + 2 stock cubes is fine)
- 1 tbsp tomato puree (paste for US)
- 1 tsp sugar
- ½ tsp thyme
- Pinch of salt and pepper
- 400 g (14 oz) tin of butterbeans (lima beans) (drained and rinsed)
- 45 g (1.5 oz) feta cheese (crumbled)
- Handful of fresh watercress (roughly torn)
Instructions
- Step 1: Heat the oil in a large frying pan over medium heat.
- Step 2: Add the onions and chorizo and fry for 5–6 minutes until the onions start to turn translucent and the chorizo is lightly browned and releasing its oils.
- Step 3: Stir in the chopped tomatoes, chicken stock, tomato puree, sugar, thyme, salt, and pepper. Simmer for 7–8 minutes, stirring occasionally.
- Step 4: Add the butterbeans, stir well, and cook for another 2 minutes until heated through.
- Step 5: Ladle the soup into two bowls and top each with crumbled feta and torn watercress before serving.
Tips & Variations
- For a vegetarian version, replace chorizo with smoked paprika and add extra vegetables like bell peppers or mushrooms.
- If you prefer a thicker soup, mash some of the butterbeans before stirring them in.
- Use fresh tomatoes in season instead of canned for a fresher taste.
- Add a splash of red wine or sherry while simmering for extra depth of flavor.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until piping hot. The feta and watercress toppings are best added fresh when serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I freeze this soup?
Yes, you can freeze the soup before adding the feta and watercress. Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge and reheat thoroughly before serving.
What can I substitute for butterbeans?
Great alternatives include cannellini beans or chickpeas, which offer similar creaminess and texture to butterbeans.
Print20-Minute Butterbean and Chorizo Soup Recipe
This 20-Minute Butterbean and Chorizo Soup is a hearty and flavorful dish combining the smoky richness of chorizo with creamy butterbeans, all simmered in a tangy tomato base and topped with crumbled feta and fresh watercress. Perfect for a quick, comforting meal, this soup blends simple ingredients to create a satisfying and nutritious bowl of goodness.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Soup
- Method: Frying
- Cuisine: Mediterranean
Ingredients
Sauté Base
- 1 tsp oil
- 1 onion, peeled and finely diced
- 85 g (3 oz) chorizo, chopped into chunks
Soup Base
- 400 g (14 oz) tin of chopped tomatoes in juice
- 300 ml (1 1/4 cups) chicken stock (water + 2 stock cubes is fine)
- 1 tbsp tomato puree (paste for US)
- 1 tsp sugar
- ½ tsp thyme
- Pinch salt and pepper
Main Ingredients
- 400 g (14 oz) tin of butterbeans (lima beans), drained and rinsed
Toppings
- 45 g (1.5 oz) feta cheese, crumbled
- Handful of fresh watercress, roughly torn
Instructions
- Heat the oil: Warm 1 teaspoon of oil in a large frying pan over medium heat to prepare for sautéing the base ingredients.
- Sauté onion and chorizo: Add the diced onion and chopped chorizo to the pan. Fry for 5-6 minutes until the onions turn translucent and the chorizo lightly browns, releasing its flavorful oils.
- Add tomatoes and seasonings: Stir in the tin of chopped tomatoes, chicken stock, tomato puree, sugar, thyme, salt, and pepper. Let the mixture simmer gently for 7-8 minutes, stirring occasionally to blend the flavors.
- Add butterbeans: Incorporate the drained and rinsed butterbeans into the soup. Stir well and cook for an additional 2 minutes until the butterbeans are warmed through.
- Serve and garnish: Spoon the soup into two bowls and finish by topping each with crumbled feta cheese and a handful of torn fresh watercress for a fresh, tangy contrast.
Notes
- You can substitute chicken stock with vegetable stock for a pescatarian version, but note that the chorizo adds a meaty flavor.
- For a spicier kick, consider adding a pinch of chili flakes while sautéing the chorizo.
- This soup reheats well, so leftovers can be stored in the refrigerator for up to 2 days.
- Use low-sodium stock and adjust salt accordingly for a lower sodium version.
- For a vegan adaptation, replace chorizo with smoked paprika-spiced chickpeas and use a vegan feta alternative.
Keywords: butterbean soup,chorizo soup,quick soup,20-minute recipes,hearty soup,easy dinner,soupy meals,tomato soup with chorizo,comfort food
