Chorizo Flavoured Navy Bean Soup

Of late we have been eating lots of navy beans. I served the beans with some white long grain rice. Have a pleasant week. The weather here is grey and rainy. Please send me some virtual sunshine.

Heat the olive oil in a deep pot and cook the chorizo for 1 minute then add the onion and garlic and cook for 5 minutes or until soft but not browned.

Add the turmeric, curry powder and Roiko or Maggi cube, and cook for 2 minutes. Add the strained tomatoes and stir until blended

then add the beans and stock (broth) or water and bouillon cube. Bring to the boil and simmer for 20 minutes. Add the potatoes, bring back to the boil and simmer another 15-20 minutes or until potatoes are fully cooked.

Chorizo Flavoured Navy Bean Soup

Ingredients

  • 2 tablespoons olive oil 
  • 1 medium onion chopped
  • 2-3 cloves garlic crushed
  • ½ cup finely chopped chorizo
  • ½ teaspoon turmeric
  • 1 teaspoon curry powder
  • 1 teaspoon Roiko or, Maggi seasoning cube
  • ½ cup strained Italian tomatoes
  • 4 cups broth (stock) or water and bouillon cube
  • 2 cups navy beans soaked for 2 hours and drained
  • 1 cup diced potatoes
  • A handful chopped cilantro

Instructions

  1. Heat the olive oil in a deep pot and cook the chorizo for 1 minute then add the onion and garlic and cook for 5 minutes or until soft but not browned.
  2. Add the turmeric, curry powder and Roiko or Maggi seasoning and cook for 2 minutes. Add the strained tomatoes and stir until blended then add the beans and stock (broth) or water and bouillon cube. Bring to the boil and simmer for 20 minutes. Add the potatoes, bring back to the boil and simmer another 15-20 minutes or until potatoes are fully cooked.
  3. Adjust seasoning, add the coriander leaves and serve immediately.

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Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

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