Mexican Style Beans & Chorizo Soup
A warm and flavourful tomato-based soup made with Mexican style beans, chorizo and fresh spring vegetables.
Ingredients
2 tbsp Chantal Organics Coconut Oil- 200g chorizo sausages, sliced
- 1 onion, diced
- 1 carrot, finely diced
- 2 celery sticks, finely diced
- 2 garlic cloves, crushed
- 1 tsp paprika
- 1 tsp dried oregano
- 1 can Chantal Organics Mexican Style Beans
- 1 can Chantal Organics Chopped Tomatoes
- 3 Kallo Vegetable Stock Cubes
- 3 cups hot water
- ¼ green cabbage, shredded
- 3 cups baby spinach
- Large handful of fresh parsley, roughly chopped
instructions
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Step 1.
Heat a large pot to medium-high heat. Add coconut oil and cook chorizo sausages until golden on both sides.
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Step 2.
Add onion, carrot, celery and garlic. Cook until softened.
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Step 3.
Stir through paprika and oregano and cook until fragrant.
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Step 4.
Add potatoes, Mexican style beans and chopped tomatoes.
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Step 5.
Dissolve the stock cubes in the hot water and pour into the pot. Bring to a boil.
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Step 6.
Once boiling, reduce to a simmer, cover and cook for 15 minutes or until the potatoes are almost tender.
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Step 7.
Add the cabbage and cook for a further 5 minutes or until the vegetables are tender.
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Step 8.
Stir through spinach, then ladle into bowls.
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Step 9.
Garnish with parsley to serve.
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Chantal Organics Products used
