20-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
Scale
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
