Tomato, Bean and Chorizo Soup

Soup is a great way of getting your five-a-day veggies, all in one hearty bowl with minimal effort. Chorizo and white bean make a really filling soup recipe, especially if you are looking for an interesting alternative to tomato soup.

Our twist on a Spanish bean soup with chorizo is bursting with flavors. Adding Chorizo to any dish instantly brings a rich, salty flavor which perfectly complements the smoky tomato sauce and melt-in-your-mouth haricot white beans and black beans. Simply a Mexican delight.

It’s a really easy dish to prepare with, serve it hot with some crusty white bread and enjoy!

Chorizo Bean Soup recipe

Chorizo Bean Soup Recipe

Total Time 1 hr 15 mins
Servings 4 people


  • ½ tablespoon olive oil
  • 1 small onion (very finely chopped)
  • 75g diced cooking chorizo
  • ¼ teaspoon smoked paprika
  • ½ dried oregano
  • pinch of dried chilli flakes
  • 500g passata
  • 400g tin of chopped tomatoes (best quality)
  • 200ml cold water
  • 400g haricot beans (drained and rinsed)
  • 1 teaspoon caster sugar
  • sea salt and black pepper


  • In a large saucepan, heat the olive oil over high heat, throw the diced chorizo and cook for a minute to crispen the edges of the chorizo.
  • Reduce to medium heat, peel, and dice the onion before adding it in the pan to soften.
  • Stir in the paprika, mixed herbs, and chili flakes, then stir in the remaining ingredients; passata, tinned tomatoes, water, black pepper, and both of the beans.
  • Increase the heat and bring to a rolling simmer, then put on the lid cook for 45 minutes, stirring occasionally.
    After 45 minutes, remove the lid and simmer for a further 10 minutes before serving and enjoy!

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