HERE’S a soup recipe that makes a perfect, quick meal as the evenings start to turn a wee bit more chilly.
It’s from family firm Dean’s – you probably know them for their amazing shortbread and biscuits.
This recipe came about after some of the team at Dean’s had a look through joint founder Helen Dean’s cookbook and were inspired by it.
This is a filling, tasty soup. Serve with Dean’s Cheese and Chilli Oat Nibbles for an extra kick!
120g chorizo sausage, cut into chunks
1 large onion, peeled and finely chopped
2 carrots, peeled and diced
1 celery stick, diced
1 x 400g can three bean salad
1 x 400g can chopped tomatoes
500g carton of passatta (sieved tomato)
400ml hot beef or chicken stock
½ tsp each dried oregano & rosemary
1 bay leaf
Add the chunks of chorizo to a large soup pan and cook over a medium heat until starting to brown. You may find quite a bit of fat is released from the choirzo as it cooks. If so, remove excess.
Add the chopped onion, carrot and celery to the pan and continue to cook for a further 5-6 minutes. Drain the beans and add.
Stir in the tinned tomatoes, passatta and stock.
Bring to simmering point and add the dried herbs and bay leaf. Cover the pan with a lid and cook gently for around 30-40 minutes.
Remove the bay leaf and season to taste.
Here’s the secret that can make all the difference – add a little sugar to taste (just a pinch or so) to balance the acidity of the tomatoes, if you feel it needs it.
Serve in warmed bowls.
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