Slow Cooker Chorizo & Butter Bean Soup
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 onion, finely diced
- 2 garlic cloves, crushed
- 200g chorizo, finely diced
- 1 tbsp tomato purรฉe
- 2 x 400g tins of butter beans, drained and rinsed
- 150g baby spinach leaves
Method
- Add all the ingredients, except the spinach, to the slow cooker with a good pinch of salt and pepper and 750ml of boiling water or chicken stock. Cook on high for 2 hours or low for 4 hours.
- Check the seasoning, then serve in bowls, with the spinach added to gently wilt in the heat of the soup. You could also crumble or grate over some Parmesan cheese, if you like.