There’s nothing we love more on a chilly autumn night than a nice hot bowl of soup for dinner. That’s why we’re crazy about this bean and chorizo soup recipe. It’s spiced with smoked paprika and cumin for a little kick to warm us up, and the lima beans and carrots add great flavor and texture.
This soup makes excellent leftovers, but we always want seconds, so we usually make a double batch and put half in the fridge for later in the week. We like to serve it up family style with a loaf of bread, and it gives us a great opportunity to go around the table and talk about our day. It’s perfect sipped out of a thermos on the sidelines of a soccer game or tucked into our lunch bags to enjoy at work or school. Cook up a pot of our bean and chorizo soup for a belly-warming way to bring the whole family together.
Bean and chorizo soup
- 10 ounces chorizo sausage, sliced
- 1 medium white onion, diced
- 1 (15 ounce) can lima beans, drained and rinsed
- 3 medium carrots, peeled and chopped
- 2 medium garlic gloves, minced
- 6 cups vegetable broth
- 1 tablespoon smoked paprika
- 1 teaspoon cumin
- 1 medium bay leaf
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons olive oil
- Heat olive oil in a large pot over medium heat. Add onion, carrots and chorizo and sauté until veggies are tender and sausage is cooked through, about 10 minutes. Add garlic and sauté until lightly browned, about 3 minutes.
- Add vegetable broth and stir, scraping pan to incorporate browned bits. Season with paprika and cumin. Stir in lima beans and bay leaf.
- Simmer for 15 minutes or until beans are soft and soup is heated through. Add salt and pepper to taste.
Recipe adapted from Lavender and Lovage