Heat the olive oil in a large pan over high heat and cook the chorizo for 3–4 minutes until crisp. Drain on kitchen paper.
Reduce the heat to medium-low, add the onion and celery to the pan and cook, stirring occasionally, for 6–7 minutes until softened. Add the garlic, thyme and paprika and cook, stirring, for 1–2 minutes until fragrant. Add the tomatoes and cook for another minute.
Return the chorizo to the pan with the stock and bring to the boil, then reduce the heat and simmer, stirring occasionally, for 10 minutes. Add the beans and cook for another 5 minutes. Season with salt and pepper before serving.
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Notes & Tips
Recipes from Every Day by Bill Granger, published by Murdoch Books, photography by Petrina Tinslay
My Great Grandmother's recipe could even date back further, but instead of Chorizo we always used Spec (smokey bacon) cubed.
Served with crusty bread its always been a winner. Thanks for sharing your version.
My Great Grandmother's recipe could even date back further, but instead of Chorizo we always used Spec (smokey bacon) cubed.
Served with crusty bread its always been a winner. Thanks for sharing your version
Absolutely delicious! I used a can of diced tomatoes with mixed herbs, lacking fresh tomatoes, and I minced the celery and onion in my food processor before adding to the pot for a finer mix. Everything else was to the letter. Had to fight to keep hubby off the fried chorizo! Then, once it was all cooked, he went back for seconds. Loved it! The house smells divine, and the warm smokey flavour mixed with the softness of the beans was total comfort food. Will be a regular meal come winter. Thanks Bill!
The family love this soup recipe. I particularly like the smokey flavor of the paprika in the soup. I followed the recipe to the letter except that I used the ingredients' fresh counterparts like the cannellini beans and the chicken broth. Thanks for the recipe ! Very tasty and easy to follow.
Thank you Bill, lovely soup. I don't see how you can substitute the thyme with chilli as the thyme is one of the layers of flavour. There are a lot of really substandard chorizo around though, and that will impact on the chilli/paprika layer of flavour to a significant level.
To be honest, if the chorizo isn't excellent then don't bother to make this recipe. I'm lucky enough to be able to access amazing chorizo in Dulwich Hill Sydney - I don't know if I can name the business thet makes them here, but their fresh sausages, ham and smoked meats are so good that people I know in Canberra travel to Sydney for them.
I use a tin of chopped tomatoes and cook the soup longer as it can be difficult to get good ripe fresh tomatoes and our family love a full flavoured soup.
It freezes well.
I am sad to anounce that the Eumundie Smokehouse has moved to Qld, and this family is not happy about it I can tell you. Have tried the Portuguese butchers etc with no luck - more like devon, little texture. None have the depth of flavour, not to mention the remarkable lack of fat that does not compromise flavour. We have not found another Chorizo to match it. Rang Eumundie Smokehouse in Qld, locating them was fun, and was given a retailer in Paddington. Chorizo was vacumn sealed and not as beautifully aged as from their shop. Yes, I suppose that this obsession is a little sad, but what can I say?
Sorry Bill. After seeing the Lifestyle add re your soup I decided to check the recipe and give it a whirl. As usual I started all gung ho without checking the pantry. Whilst frying my chorizo I sliced my onions and as I had no celery I used fennel stalks. What I thought was white beans was actually 5 bean mix (and only one 400gm tin) so when I tossed in the tomatoes I threw in some greens beans as well. Other than that I followed the recipe to the letter and it tasted great. Yum!
Excellent soup; took Susanna's tip and used 1 tsp. chilli powder instead of thyme. Didn't have fresh tomatoes so used diced can with liquid in place. Would add more beans next time...delicious!!!
Was surprisingly easy and really tasty.
Delicious soup. I'd add chilli if I were cooking it just for adults, but left it out as I was serving it to children. Everyone loved it :)
Yum! Fresh chilli is also a great addition.
My Great Grandmother's recipe could even date back further, but instead of Chorizo we always used Spec (smokey bacon) cubed. Served with crusty bread its always been a winner. Thanks for sharing your version.
My Great Grandmother's recipe could even date back further, but instead of Chorizo we always used Spec (smokey bacon) cubed. Served with crusty bread its always been a winner. Thanks for sharing your version
you should use the hungarian salami Csabi - i know several butchers in sydney who use it as 'chorizo'
Absolutely delicious! I used a can of diced tomatoes with mixed herbs, lacking fresh tomatoes, and I minced the celery and onion in my food processor before adding to the pot for a finer mix. Everything else was to the letter. Had to fight to keep hubby off the fried chorizo! Then, once it was all cooked, he went back for seconds. Loved it! The house smells divine, and the warm smokey flavour mixed with the softness of the beans was total comfort food. Will be a regular meal come winter. Thanks Bill!
The family love this soup recipe. I particularly like the smokey flavor of the paprika in the soup. I followed the recipe to the letter except that I used the ingredients' fresh counterparts like the cannellini beans and the chicken broth. Thanks for the recipe ! Very tasty and easy to follow.
Thank you Bill, lovely soup. I don't see how you can substitute the thyme with chilli as the thyme is one of the layers of flavour. There are a lot of really substandard chorizo around though, and that will impact on the chilli/paprika layer of flavour to a significant level. To be honest, if the chorizo isn't excellent then don't bother to make this recipe. I'm lucky enough to be able to access amazing chorizo in Dulwich Hill Sydney - I don't know if I can name the business thet makes them here, but their fresh sausages, ham and smoked meats are so good that people I know in Canberra travel to Sydney for them. I use a tin of chopped tomatoes and cook the soup longer as it can be difficult to get good ripe fresh tomatoes and our family love a full flavoured soup. It freezes well.
I am sad to anounce that the Eumundie Smokehouse has moved to Qld, and this family is not happy about it I can tell you. Have tried the Portuguese butchers etc with no luck - more like devon, little texture. None have the depth of flavour, not to mention the remarkable lack of fat that does not compromise flavour. We have not found another Chorizo to match it. Rang Eumundie Smokehouse in Qld, locating them was fun, and was given a retailer in Paddington. Chorizo was vacumn sealed and not as beautifully aged as from their shop. Yes, I suppose that this obsession is a little sad, but what can I say?
I'd like to know where in Dulwich Hill too.. i'm only 10 mins away and can't get a really good chorizo anywhere!
im from sydney too, which place in dulwich hill? i dont work far from there. :) thanks
Sorry Bill. After seeing the Lifestyle add re your soup I decided to check the recipe and give it a whirl. As usual I started all gung ho without checking the pantry. Whilst frying my chorizo I sliced my onions and as I had no celery I used fennel stalks. What I thought was white beans was actually 5 bean mix (and only one 400gm tin) so when I tossed in the tomatoes I threw in some greens beans as well. Other than that I followed the recipe to the letter and it tasted great. Yum!
Excellent soup; took Susanna's tip and used 1 tsp. chilli powder instead of thyme. Didn't have fresh tomatoes so used diced can with liquid in place. Would add more beans next time...delicious!!!
I'ts a great recipe - I love it - Over time I've changed it a bit and now use chilli instead of thyme