Leek, Chorizio and Bean Soup

This Chorizo sausage, flageolet bean and leek soup I made is like a meal. It is full of flavour with some spicy hints and full of fibre and protein.
Ingredients
4 leeks washed, cut length ways and finely sliced
4 garlic cloves chopped
2 onions peeled , diced and chopped fine
salt and pepper to taste
2 pints of chicken or vegetable stock. I use homemade but a stock cube will do
2 tins of flageolet beans
6 potatoes peeled and diced
1 chorizo sausage, mine was 235gm, sliced and diced
1 tube of tomato puree
olive oil or unsalted butter--I use unsalted because it does not brown in frying
Method
Put the oil or butter in the large pan
Fry the onions and garlic gently on a medium heat, do not brown, for about 5 minutes until they are soft
Add the leeks and fry/ sweat for 5 minutes
Add the potatoes and cook for 10 minutes gently
Add the flageolet beans and stir in
Add the stock and bring to the boil turn down to a gently simmer
Add the chorizo sausage
Add the tomato puree and simmer for about 10 to 20 minutes until all the ingredients are cooked
Add salt and pepper to taste



This shows the start of the Leek, Chorizo and Bean Soup .

This is the chorizo sausage chopped and ready to go into the soup

This is the completed soup without any garnish.

Variations

1. Use butter beans or haricot beans

2. Add 2 chopped rashers of smoked bacon

3. Use fresh tomatoes, skinned and deseeded instead of the puree

4. Serve with your favourite grated cheese

5. Serve with crispy toast or garlic bread

6. Sprinkle with fresh chopped herbs such as basil or parsley

Thanks for reading

Check out the ARCHIVES for all my soup recipes there are now quite a lot there to suit everyone.

Crazycupcakes

Scotch Broth Soup Recipe

Scotch Broth is a great soup for winter days, thick and hearty in texture with great fresh flavours. Above are the main ingredients for the soup recipe and below is a picture of the lamb stock I made using a lamb bone for the Scotch broth. Lamb stock is made by putting all the leftovers from a roast leg of lamb into a pan with rosemary, bay leaves, water, some carrots and onions to add flavour, salt and pepper. Boil for about one hour, strain through a sieve and use. Ingredients for Scotch Broth Recipe

2cups--8 oz--250gm carrots, diced---dice all vegetables to about 1/2"--1cm cubes

2 cups--8 oz--250 gm turnips, diced

2 onions, diced

1 stick of celery, diced

4 leeks, sliced

1/2 cup--3 to 4 oz--75 to 125 gm pearl barley

1/2 cup--4 oz--125 gm dried peas soaked for 4 hours

salt and pepper

about 4 pints--2.3 litres of lamb stock, use a stock cube or make your own stock

Method

Put the stock in a large pan.

Add all the ingredients and simmer gently for a couple of hours, so that the peas become mushy and the barley is soft.

Serve with hot bread rolls or oat cakes with cheese.

Garnish with fresh herbs.

Scotch Broth soup ready to simmer.

Check out the Archives and labels below for other ideas using these vegetables, just click on the Labels.

LEEK AND POTATO SOUP RECIPE

Leek and Potato Soup Recipe

Ingredients

4 large leeks sliced and washed

3 medium potatoes, peeled, washed and diced

1 1/2 pints chicken or vegetable stock

2 0z butter or 2 tablespoons of olive oil

salt and pepper

fresh herb of your choice

Method

Put olive oil in a pan or melt butter in the pan

Add leeks and potatoes, cook on low heat for 15 minutes with lid on the pan , called sweating the vegetables

Add the stock, salt and pepper, simmer for 20 minutes, until everything is soft

Liquidise half the soup and return to the pan

serve and sprinkle with herbs

Variations

1 Liquidise all the soup

2 Do not liquidise at all

3 Put in 1 pint of stock and 1/2 pint of milk

4 Add cream at the end of cooking

5 Serve with your favourite grated cheese

6 Make double and put in the freezer

Leek and Potato Soup Recipe