Almost like a hearty, slightly-spicy stew, this butterbean soup with chorizo, is filling and super-flavourful.
Topping it off with feta and watercress might sound a little strange, but please try it. It just works.
The delicately creamy butterbeans (lima beans if you’re in the US) soak up the flavours from the chorizo and tomato to make it a hearty and delicious soup.
20 minutes from start to finish, you could easily serve this with some salad and maybe some crusty bread for a quick, after-work dinner.
📋 What do we need?
📺 Watch how to make it
Full recipe with detailed steps in the recipe card at the end of this post.
👩🍳PRO TIP Add a splash of hot sauce (I like Franks hot pepper sauce) for a spicier version.
You can make this soup ahead, and it also freezes really well. I’ve included instructions at the end of the recipe card on this.
🍽️ What to serve it with
I love to make a double or triple batch of this, then freeze it in portions.
It makes the perfect warming meal when we go for a chilly Spring walk on the beach. I fill up a flask of it, then take a little pot of the feta with me. On those occasions the watercress is left out – cold beach walks and salad leaves definitely don’t go together!
🍲 More warming soup recipes
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Butterbean and Chorizo Soup
Ingredients
- 1 tsp oil
- 1 onion peeled and finely diced
- 85 g (3 oz) chorizo chopped into chunks
- 400 g (14 oz) tin of chopped tomatoes in juice
- 300 ml (1 1/4 cups) chicken stock water + 2 stock cubes is fine
- 1 tbsp tomato puree paste for US
- 1 tsp sugar
- ½ tsp thyme
- pinch salt and pepper
- 400 g (14 oz) tin of butterbeans (lima beans) drained and rinsed
- 45 g (1.5 oz) feta cheese crumbled
- handful of fresh watercress roughly torn
Instructions
- Heat the oil in a large frying pan over a medium heat.1 tsp oil
- Add the onions and chorizo and fry for 5-6 minutes until the onions start to turn translucent and the chorizo is lightly browned and starting to release its oils1 onion, 85 g (3 oz) chorizo
- Add in the tinned tomatoes, stock, tomato puree, sugar, thyme, salt, and pepper and simmer for 7-8 mins, stirring occasionally.400 g (14 oz) tin of chopped tomatoes in juice, 300 ml (1 1/4 cups) chicken stock, 1 tbsp tomato puree, 1 tsp sugar, ½ tsp thyme, pinch salt and pepper
- Add in the butterbeans, stir, and cook for 2 minutes until warmed through.400 g (14 oz) tin of butterbeans (lima beans)
- Ladle into two bowls and top with crumbled feta and watercress.45 g (1.5 oz) feta cheese, handful of fresh watercress
Video
Notes
- Make the soup, cool, cover and refrigerate for 2-3 days, then reheat in a pan, over a medium heat, stirring often, until piping hot (about 5 minutes).
- Add a splash of water or stock to loosen it up when reheating if you think it needs it.
- Yes, make the soup (but don’t add the watercress and feta toppings – leave those off until you’re serving the soup) then cool, transfer to a suitable container with a lid and freeze.
I like to freeze mine in individual portions. - Defrost overnight in the refrigerator, then reheat as per the ‘make-ahead’ instructions above.
- Swap the watercress for pea shoots or spinach
- Add more vegetables. Peas, sweetcorn, chunks of cooked potato or cooked butternut squash work well.
- Make it spicy with a splash of hot pepper/chilli sauce.
- Make it creamy with a splash of double (heavy) cream or a tablespoon of creme fraiche. I sometimes like to make it creamy AND spicy!
- Swap the feta for crumbled chunks of cheddar, Lancashire cheese or a sprinkling of parmesan.
- Add an extra 2-3 minutes frying time for the onions and chorizo.
- Add 3 minutes longer simmering time when you add the tinned tomatoes.
- Add 2 minutes longer simmering time after you add the butterbeans.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was first published in May 2015. Update March 2023 with new photos, video a small recipe tweak and some housekeeping.
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Really good recipe, I thought all the proportions were perfect for the main soup. I added a little bit of garlic and paprika to when frying the onions and kale for 5 mins at the end but left out the cheese for a lighter meal.
Hiya Nicky I make something very similar but use mixed beans and also add some Paprika, Garlic,red chilli and Cumin.
It’s a play around recipe and a regular on rotation
Cannot see the video which is a shame. Looks lovely and I will be making it.
The Chorizo and feta combination is a great one. Although i have to admit i added a bit more Feta. Really tasty soup. will be making it again
I love butterbeans! They are one of the most fun beans to eat for some reason! I love this soup so much, the feta and the tomato based broth, delicious! So easy to make vegetarian too, and then pop in some chorizo at the last minute for my Chris.
Also, I’m up for dishwashing duty any time 🙂
Ha ha come on over, it’s only a short flight isn’t it 😉
This looks so delicious!! I love chorizo and butterbeans so much, imagine they’re just great with feta as well!
Thanks Annie, they really go great together 🙂
For such a quick and easy recipe this soup sure looks delicious. I definitely have to make it!
Thanks Thalia, hope you enjoy 🙂
This sounds delicious Nicky and I love all of the beautiful colors.
Thanks Julie, It’s a great soup. Love the watercress in there to lighten everything up.