You know when you just need food really fast, and you’re not even sure you can wait for as long as it takes for the toaster to pop? Yep, that was me earlier. I suddenly realised I was absolutely ravenous and none of my options seemed like they would be ready fast enough before I expired from hunger. It’s also one of those really chilly, grey days when you want something comforting, like a big hug, but after having a massive steak last night and pudding too at the Olive Branch Inn in Marsden, I really needed something a little more healthy than most of my usual warm and gratifying options.
Luckily the fridge revealed some savoy cabbage already thinly sliced that I needed to use up, and I remembered this soup. Oh, this soup. It is the best. Smoky, savoury, soft squishy beans and chewy chunks of chorizo. And it only takes a couple of minutes longer than a bit of toast, and most of the ingredients you probably already have in your store cupboard. It used to be a staple for me in winter but I haven’t had it in ages, so I am delighted to have revived it. I used to always keep some diced chorizo in the freezer precisely so I could make this soup, so I may have to start doing that again. Luckily I had some fresh in for a meal I’m making at the weekend, so I had everything I need once I’d raided the cupboard.
In my post about goals for 2017 I talked about writing more short but useful posts. I hope this is one of them. It replaced what I was planning to write today because as I was eating it I was thinking, “this is so good, the world needs to know”. As if I invented it or something. I probably didn’t, I probably saw it on a tv show years ago, but what makes my version special is that you can pretty much chuck in any green leafy veggie instead of savoy cabbage and it works. Any legume for that matter too, though haricot beans work best I think, nice and soft. And did I mention how easy it is? Yes, probably. It is though – dice your chorizo, fry it a bit, chuck everything else in, simmer while you find a lovely big bowl, and then serve. Voila. Do I still need to write a recipe out? Go on then, I will!
- Diced chorizo
- Can of chopped tomatoes
- Can of haricot beans (or chickpeas, or any other legume), drained
- Green leafy veg, sliced thinly (I used fresh savoy cabbage and frozen spinach)
- Marigold Vegetable Bouillon Powder
- Smoked paprika
- Garlic puree
- Freshly ground black pepper
- Chilli (if desired)
- Heat a saucepan and quickly saute the chorizo until the oils start to release.
- Add any fresh veg and stir for a second.
- Add the chopped tomatoes, and top up with water to make a couple of bowls of soup.
- Throw in any frozen veg, the drained beans, a couple of teaspoons of smoked paprika and veg bouillon, a good squirt of garlic puree, a little chilli (to taste), half a teaspoon of sugar (you can leave this out but it helps with the flavour of the tomato), and a little grind of salt. Stir, and leave to simmer for 5 minutes, or until your veg is soft.
- Serve and enjoy!
And I just accidentally talked myself into going for a second bowl before adding these photos to the post – it really is that good! Try it and see if you agree, and why not pin it for next time you’re peckish?