Chorizo and Cabbage Soup

    45 minutes

    A tasty and warming soup perfect for a quiet weekend at home. It is also easy to alter to use up whatever leftovers you happen to have in the kitchen.

    2 people made this

    Serves: 4 

    • 1/2 tablespoon oil
    • 1 medium sized onion, sliced
    • 1 glove garlic, crushed
    • 1 medium potato, peeled and diced
    • 1 (400g) tin diced tomatoes
    • 110g chorizo, sliced
    • 140g wedge cabbage
    • 1 pinch of chilli flakes, to taste
    • 1 (400g) tin cannellini beans, or whatever beans you have
    • 300ml chicken or vegetable stock
    • 1 pinch salt and pepper, to taste

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Heat the oil in a medium sized saucepan and add the onion and garlic. Fry until it begins to soften and then add the potato and cabbage.
    2. Careful not to get the saucepan too hot at this point or things will stick. After five minutes add the chorizo, cannellini beans, diced tomatoes and chilli flakes then bring to the boil.
    3. Once boiling add the stock and bring to the boil once more. Turn the heat down so the soup is simmering and leave for 20 minutes; stirring occasionally.
    4. Add salt and pepper to taste just before serving and enjoy with crusty bread.

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