Butterbean and Chorizo Soup

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Portions: 4


  • 100g Chorizo (cut into 10mm dice)
  • 600g Butter Beans (drained)
  • 175g White Onions (cut into 10mm dice)
  • 7.5g Chopped Fresh Garlic
  • 5g Red Chillies (de-seeded and finely chopped)
  • 1000g Water
  • 40g Chicken Stock Paste
  • 1 Bay Leaf
  • Zest and Juice of ½ a Lemon
  • 25g Flat Leaf Parsley (chopped)
  • 1g Salt
  • 1g Coarse Ground Peppercorns
  • 50ml Olive Oil


  1. In the base of a heavy bottom saucepan, add the diced chorizo and dry fry until slightly crispy and the oil has been released.
  2. Remove the chorizo pieces with a slotted spoon. Add the onions to the reserved chorizo oil. Sweat until the onions are soft, then add the garlic and chilli.
  3. Add the spices and cook for a minute or two before adding the stock and bay leaf.
  4. Bring up to the boil, add the beans and simmer for around 20 minutes.
  5. Add the lemon zest and juice. Return to the simmer and stir in the chopped parsley and crispy diced chorizo.
  6. Season to taste.