© 2020 Discovery or its subsidiaries and affiliates. As the beans are finishing up, I like to slice the chorizo and pan fry it in a medium to large pan on the stovetop. Peel, wash and chunk potatoes. Add Campbell’s Real Stock – Salt Reduced Chicken and pumpkin, capsicum mixture. Based on impeccably fresh ingredients, it is gutsy, flavorful, and simple.

Preheat oven to 220°C (200°C fan-forced). Other than learning everything there is to know about olive oil, the stated purpose of our trip, all we did for a week was eat ourselves silly and drink many bottles of beautiful Spanish wine. • 2 tsps smoked paprika Remove and discard the bay leaf. Add the chorizo and fry gently for about 2 minutes. Fry the onion, carrots and cumin seeds for 10 mins until soft and glistening, then add the garlic and fry for 1 min more. Remove and discard the bay leaf. Add in extra water as needed to maintain the desired consistency. -Add in the leeks, plus a pinch of salt and pepper, and cook those with the chorizo for about 4 minutes, or until they start to become tender; add the garlic and stir, and once aromatic, add in the cumin, chili powder and smoked paprika… Make sure you reheat thoroughly before serving again. Add the diced tomatoes and bring back to a simmer for just for 2 to 3 minutes. Add the potatoes and lentils then pour in the stock. Cook until lentils get soft and expand and chorizo filling strains against natural casing, about 40-45 minutes. • 2 cloves garlic, crushed Wash, deseed and chop green pepper. This delicious meal takes only 40 mins to prepare and cook and can serve up to 4 people. Toss to coat. Have a question about the nutrition data? Total Carbohydrate Reduce the heat and add the onion, garlic and chillis. Ordinary paprika is fine for this recipe but a sweet paprika is particularly good and is usually readily available in the shops. Will Christmas markets go ahead this year? https://www.campbellsanz.com/.../recipes/spanish-pumpkin-and-chorizo-soup Heat olive oil in a soup pot, and sauté the onions, garlic, leeks, thyme, and chorizo for 3 to 4 minutes. Soak the lentils in cold water for an hour prior to cooking. Not surprisingly, I fell in love with Spanish cuisine. Introducing Campbell’s new 1L Real Stock pack with new easy-open cap. It is also available in a smoky variety too which gives a delicious flavour to this soup. Heat the oil in a large skillet over medium-high heat. 2. https://www.goodtoknow.co.uk/recipes/spanish-style-potato-and-chorizo-soup Simmer, uncovered, for about 10 minutes, or until all ingredients have softened. As an alternative, you may use canned navy beans. Place the beans in a large pot or soup kettle. It's Soup Season! 36.7 g Stir in the saffron with the soaking liquid, the chorizo, and the kale. Once the beans are finished, I add them to the pot and simmer it for a few minutes with the chorizo to incorporate its flavors into the soup. Also known as My additions to the recipe are the garlic, onion and potato; I tried carrot once but I overcooked it and was traumatized by the mushiness, so I haven't done that since. Season the soup to taste with salt, pepper, and extra-virgin olive oil as needed. Soak the saffron in the remaining 1/2 cup chicken stock. Reduce the heat to medium and add the bay leaf and a pinch of salt. I’ll explain how to make it in a pot on the stove, though, too. Remove with a slotted spoon into a bowl, leaving the fat in the pan. Add stock, potatoes, and spices and simmer until the potatoes are soft and the flavors have melded together. To make this spicy potato and chorizo soup saute some bacon, then chorizo and onions in your pot. Season with salt and pepper, stir in the vinegar, and serve hot in warmed soup bowls.

If you continue to use this site we will assume that you are happy with it. 7. Use a slotted spoon to transfer to a plate. Cook for 2 minutes longer, then transfer the contents of the skillet to the bean pot. Add the chorizo and cook, stirring often, until lightly browned, about 5 minutes. In the early '90s, I went on a weeklong press trip to Spain. Bring back to a simmer and cook just until the kale is wilted, about 5 minutes. Season with salt and pepper. Heat remaining oil in a large saucepan over a high heat. Using a stick blender, blend until smooth. • 1 red capsicum, chopped Heat 6 tablespoons of olive oil in a pot.

Mexican chorizo adds a delightful topping to this shredded cabbage chickpea soup. Combine pumpkin, capsicum and half the oil on an oven tray lined with baking paper. I may receive a commission if you purchase through links in this post. On my pressure cooker the legumes setting lasts around 35 minutes once the heat level has been reached, and the soup setting lasts for 30 minutes. Cook, partially covered, stirring often and adjusting the heat to keep it at a slow steady simmer, until the beans are tender, about 2 hours. As an alternative to soaking beans overnight, you canned use canned navy beans or any beans you like. Bring on the vibrant flavors of Spain with a hearty bowl of Garbanzada, a traditional Spanish chickpea soup. • 1 chorizo, finely chopped 1/2 pound dried white beans, such as Great Northern, rinsed and picked over, 8 1/2 cups chicken stock, (preferably homemade), 3 Spanish chorizo sausages, about 3/4 pound, cut into 1/2-inch dice, 1 small bunch kale, about 3/4 pound, tough stems removed, washed well, and coarsely chopped, Sara Moulton Cooks at Home, Broadway Books, 2002, Sign up for the Recipe of the Day Newsletter Privacy Policy. If not, add a little water to your pot. Tapioca Pearls, From Scratch. Chorizo sausage gives a wonderfully spicy flavour and makes this potato soup extra special. Spanish-Style White Bean, Kale and Chorizo Soup, Spanish Chorizo, Kale and Cranberry Bean Soup, Gluten-Free Double-Chocolate Black Bean Brownies, Kale Caesar Salad with Smoked Chickpea Croutons. Stir in the red pepper and the paprika. When I made it on the stove, I suggested having around 7 cups of liquid (stock plus water) to compensate for that fact. • 1kg kent pumpkin, peeled, cut into 3cm pieces Peel and chop cloves of garlic and onion. Bring to a simmer and cook for 10 minutes. Add the chorizo and cook until crisp and it has released its oils. We will be cooking the beans with the chorizo and spinach for a couple of minutes after they are finished cooking, so you may choose to cook them less time if you like the beans having a more solid consistency. The 50 Best Winter Soup Recipes, Spanish-Inspired Wild Rice, Chicken, and Chorizo Casserole, Slow-Cooker Spanish Lentil and Chorizo Stew. Cook, partially covered, stirring often and adjusting the heat to keep it at a slow steady simmer, until the beans are tender, about 2 hours. Add onion and garlic to same pan. If you will be making this on the stove, a lot of the water will evaporate. Easy DIY Hair Conditioner for Natural Hair, How to Make Boba, aka. When I first arrived in Córdoba, Spain to study for a year, the cook in my dorm served this, my first lunch in my new home. The the photo above shows our dried home made chorizo. Cool slightly. We use cookies to ensure that we give you the best experience on our website. Let it wilt and add some more if you like. Privacy Policy for Oh, The Things We’ll Make! The whole family will love this hearty dinner. 3. If you want to add more to this soup and make it into a hearty main you could add chicken or fish to the mix. Spicy Spanish chorizo pairs well with hearty beans and zucchini for a full-bodied dinner for the whole family. Fry gently for about 10 minutes until the onion is softened.

We earn a commission for products purchased through some links in this article. Add the garlic and cook 1 minute longer. Child development stages: Ages 0-16 years. Remove from heat. Pile the chorizo and cabbage into the pan with the chilli flakes and chickpeas, then crumble in the … In an 8-quart saucepot on medium, cook chorizo, thinly sliced into half-moons, carrots, and onion, in olive oil for 5 minutes or until onion begins to soften. Spoon among bowls.

You should have the level of liquid above the level of the beans. Taste the soup and add seasonings (salt, pepper and paprika) to taste. I then let them simmer together for 5-10 minutes more to allow the chorizo to cook and add flavor to the soup. All rights reserved. Sautée until onion begins to look translucent and garlic browns a little. Chorizo sausage here in Spain basically always has the same ingredients: pork, garlic, salt, and smoked paprika. 1 hot red chilli deseeded and finely chopped, 1 green chilli, deseeded and finely chopped, 1kg potatoes, peeled and cut into 2.5cm pieces. Shortly before serving, add a few handfuls of spinach to the soup.

THE DAILY MEAL ® IS A REGISTERED TRADEMARK OF TRIBUNE PUBLISHING. Wash and soak the navy beans overnight in water. Cook, stirring occasionally, until brown.

Cookie Policy. This richly coloured and delicious soup is particularly warming on a cold day and is wholesome and nutritious. Stir in the paprika, thyme and salt and pepper. If using a pot on the stovetop, simmer for around an hour and a half and check the beans for tenderness. Heat the oil over a medium heat in a large saucepan or deep sauté pan. ), Mantecados and Polvorones: Typical Spanish Christmas Cookies Recipe. Strain the water off, and rinse the beans, and add them to your pressure cooker with around 4 cups of your stock or broth of choice. Add chorizo, in one inch slices. 1. Preheat oven to 220°C (200°C fan-forced). Scatter over the paprika and sugar, cook for 1 min, then splash in the vinegar Serve warm with crusty bread. • 2 tblsps olive oil When is the best time to do Christmas food shopping? Reduce the heat to medium and add the bay leaf and a pinch of salt. If using the pressure cooker, use the setting that it has for legumes, or the one for soup.