Bean, tomato and chorizo soup

Smokey, rich and filling, this soup is a favourite in my house. The beans can take a while to cook but other than that, it really is very quick to put together. It's just perfect for dinner on a cold evening.

By Nici Wickes
  • 1 hr 30 mins cooking
  • Serves 2 - 4
  • Print
What could be more comforting than a bowl of soup to keep your family warm this winter? Try more of our deliciously warming soup recipes - we have something for everyone, with meaty treats and vegetarian delights from all over the globe.


  • 1 cup dried three-bean mix, soaked overnight
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 100 g chorizo, sliced thickly
  • 400 g can crushed tomatoes
  • 1 tsp smoked paprika
  • 2-3 cups water or vegetable stock
  • Salt and pepper, to season
  • Store-bought pesto, to serve
  • Parmesan cheese, grated, to serve


  • 1
    Drain the beans and rinse them well. In a large saucepan, cover the beans with plenty of salted water. Bring to the boil and cook for 10 minutes, then reduce the heat and simmer for 45 minutes or until soft and creamy to the bite. Drain them again and set aside.
  • 2
    Casually rinse the pot, add the oil and sauté the onions for 1-2 minutes. Throw in the chorizo and fry until it releases its lovely orange oil. Pour in the tomatoes, add the paprika, cooked beans and enough of the water/stock to your desired consistency. Simmer, taste and then season with salt and pepper.
  • 3
    Serve in bowls topped with a dollop of pesto and a sprinkling of Parmesan.


Use tinned beans if you prefer and add them in with the tomatoes.

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