Name: Butterbean and Chorizo Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
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

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Introduction

This Butterbean and Chorizo Soup is a comforting and flavorful dish perfect for cozy evenings. The smoky chorizo pairs beautifully with creamy butterbeans, while fresh watercress and feta cheese add a delightful finish. It’s quick to prepare and packed with rich, satisfying taste.

A white round pan with blue handles is filled with a thick red tomato sauce mixed with whole white beans. The sauce has a slightly chunky texture with small bits of tomato and beans visible. Sprinkled on top is a layer of crumbled white cheese, scattered unevenly across the surface. Bright green watercress leaves are placed on the sauce, some small and some larger, adding a fresh look to the dish. The pan is placed on a white marbled surface with a dark cloth nearby. photo taken with an iphone --ar 4:5 --v 7

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
1 tsp sugar
½ tsp thyme
Pinch 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 diced onions and chorizo chunks. Fry for 5-6 minutes until the onions become 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. Let the mixture simmer for 7-8 minutes, stirring occasionally.
Step 4: Add the drained and rinsed butterbeans. Stir well and cook for 2 minutes until warmed through.
Step 5: Ladle the soup into two bowls, then top each with crumbled feta cheese and torn watercress before serving.

Tips & Variations

For a vegetarian version, substitute the chorizo with smoked paprika and add extra vegetables like bell peppers or zucchini.
Add a splash of cream or coconut milk at the end for a richer soup.
Use fresh thyme if available for a more vibrant flavor.
Serve with crusty bread for a satisfying meal.

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 hot. Add fresh watercress and feta just before serving to keep them fresh and vibrant.

How to Serve

A white bowl filled with rich red tomato stew containing large, soft white beans and chunks of tender meat. On top of the stew is a layer of crumbly white cheese that contrasts with the red sauce. Scattered green leaves add freshness and color, resting gently on the cheese and stew. A detailed silver spoon is placed inside the bowl, resting on the edge. Another bowl with the same dish is blurred in the background. The bowls are placed on a white marbled surface with some green leaves scattered around. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried butterbeans instead of canned?

Yes, but you will need to soak and cook dried butterbeans beforehand until tender. This adds extra time but can enhance the flavor and texture.

Is this soup spicy?

The soup has a mild smoky flavor from the chorizo, but it isn’t very spicy. You can add chili flakes or a dash of hot sauce if you prefer more heat.