Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups chicken or vegetable broth
- 1 pound runner beans, trimmed and cut into 1-inch pieces
- 8 ounces chorizo, sliced
- 1/4 cup chopped fresh parsley
- 1 tablespoon sherry vinegar
Special equipment needed:
- Immersion blender or regular blender
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the red bell pepper, smoked paprika, cumin, oregano, salt, and black pepper. Cook for another 5 minutes, stirring occasionally.
3. Add the broth and runner beans to the pot. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the beans are tender.
4. Meanwhile, cook the chorizo in a separate pan over medium heat until browned and crispy, about 10 minutes.
5. Use an immersion blender or regular blender to puree the soup until smooth.
6. Stir in the chopped parsley and sherry vinegar.
7. Serve the soup hot, topped with the cooked chorizo.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 18g
Carbohydrates: 23g
Protein: 18g
Fiber: 6g
Sodium: 1200mg
Substitutions for ingredients:
- You can use any type of sausage instead of chorizo.
- If you can't find runner beans, you can use green beans instead.
Variations:
- Add some diced potatoes to the soup for extra heartiness.
- Use smoked turkey instead of chorizo for a healthier option.
- Top the soup with croutons or grated cheese for added texture.
Tips and tricks:
- Be sure to trim the ends of the runner beans before cutting them into pieces.
- If you don't have an immersion blender, let the soup cool slightly before blending it in a regular blender.
- Taste the soup before adding the sherry vinegar and adjust the seasoning as needed.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls, garnished with a sprig of parsley.
Garnishes:
- Crispy chorizo
- Croutons
- Grated cheese
- Fresh parsley
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Grilled cheese sandwich
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Be sure to cook the chorizo until it's browned and crispy to ensure it's fully cooked.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
- Runner beans are a type of green bean that are popular in Europe and South America.
- Chorizo is a type of sausage that originated in Spain and is commonly used in Spanish and Mexican cuisine.
Flavor profiles:
- Smoky
- Spicy
- Savory
Serving suggestions:
- Serve the soup as a starter or main course.
- Pair it with a salad or sandwich for a complete meal.
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Region: Spanish