Spanish Mixed Bean & Vegetable Soup

Spanish Chorizo, Bean & Vegetable Soup

Keep warm on cold winter nights with this delicious hearty soup, It's super easy to make with Continental Seasoning Sensations.
  • 20 Mins

    Cooking Time

  • easy


  • 15 Mins

    Prep Time

  • 4 People


  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 chorizo, thinly sliced
  • 1 carrot chopped
  • 1 sachet Continental Seasoning Sensations Spanish Paella
  • 4 cups (1L) hot water
  • 140 g tub tomato paste
  • 2 x 400 g canned four bean mix, rinsed and drained
  • 1 zucchini, halved lengthways, thinly sliced
  • 2 tablespoons chopped parsley
  • crusty bread, to serve

  1. Heat oil in a large saucepan. Add onion and cook for 4 minutes. Add chorizo and carrot and cook, stirring occasionally, for a further 4 minutes.

  2. Stir in seasoning mix, hot water, tomato paste and beans. Bring to the boil. Reduce heat to medium-low and simmer for 5 minutes, stirring occasionally.

  3. Add zucchini. Cook for a further 5 minutes. Divide soup among serving bowls. Sprinkle with parsley and serve with crusty bread.

  4. Swap four bean mix for canned chickpeas, canned butter beans, canned lentils.

  5. Swap chorizo for 4 chicken thigh fillets, thinly sliced

  6. Omit zucchini and just stir in 120g baby spinach leaves just before serving and cook until just wilted.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 341.6 kcal
Protein (g) 16.5 g
Sugar (g) 9.39 g
Fat (g) 14.45 g
Fibre (g) 14.26 g

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