Starters & Light meals

Chorizo, bean and smoked paprika chilli soup

10 minutes
30 minutes
Wine/Spirit Pairing
Paul Cluver Gewürztraminer 2009

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  • 2-3 T olive oil
  • 6 shallots, peeled and sliced
  • 2 baby leeks, sliced
  • 3 cloves garlic, sliced
  • 2 t smoked paprika
  • 1 fresh red chilli, chopped
  • 1 chorizo sausage, sliced
  • 2 x 400 ml cans butter beans, drained
  • 3 cups chicken stock
  • ½ cup chopped parsley
  • Sea salt and freshly ground black pepper

Place a large saucepan over a medium to high heat. Add the olive oil, shallot, baby leek, garlic, smoked paprika and chilli and fry until fragrant and softened. Add the chorizo slices and turn up the heat to sear the sausage, releasing its wonderful spicy oils.

Add the butter beans and chicken stock and simmer gently for 10 to 15 minutes. Remove from the heat, stir in the chopped parsley, season to taste and serve immediately.

TASTE’s take:

Add a spoon of crème fraîche to enrich this spicy soup, if you like.

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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