Spanish Chorizo, Red Pepper & Butter Bean Soup

Method

1. [Sauté Base]: Dry-fry the diced chorizo in a non-stick pan over medium heat for 3 minutes until the fragrant paprika oils release, then drain off any excess fat.

2. [Load Appliance]: Transfer the crisp chorizo to your soup maker jug, followed by the diced pepper, butter beans, onion, garlic, smoked paprika, chopped tomatoes, and stock.

3. [Run Program]: Secure the lid, select the Chunky soup setting, and allow the 28-minute automated cooking cycle to run completely without blending.

4. [Finish & Serve]: Season to taste, ladle into warm bowls, and garnish generously with fresh chopped parsley before serving.

Nutrition Facts

Per serving