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    Home > Quick Dinner Recipes

    20-Minute Butterbean and Chorizo Soup

    Published: Mar 6, 2023 by Nicky Corbishley

    Go to Recipe Go to Video Print Recipe

    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.

    Two light grey bowls filled with chorizo and butterbean soup, topped with feta and watercress. There is a spoon sticking out of the front bowl of soup.
    Jump to:
    • 📋 What do we need?
    • 📺 Watch how to make it
    • 🍽️ What to serve it with
    • 🍲 More warming soup recipes
    • Butterbean and Chorizo Soup
    • 💬 Reviews

    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?

    Ingredients for butterbean and chorizo soup on a wooden board.

    📺 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.

    Overhead image of a blue cast iron pan filled with butterbean and chorizo soup. The pan on on a grey background.

    🍽️ What to serve it with

    • Large bowl of green salad on a wooden surface. Blue napkin and jar of salad dressing is next to the bowl.
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    • Square image of a round loaf of bread on a wooden board
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    I love to make a double or triple batch of this, then freeze it in portions.

    Overhead of butterbean and chorizo soup topped with feta and watercress in a light bowl. There is a second bowl just in shot at the top of the frame.

    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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    • Tuscan Style Chicken Soup - a hearty soup with veggies and beans to warm up your belly!
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    Stay updated with new recipes!
    Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos).

    Close up square image of butterbean and chorizo soup topped with feta and watercress in a light bowl. There is a spoon sticking out of the bowl.

    Butterbean and Chorizo Soup

    By: Nicky Corbishley
    Butterbean Chorizo and Feta Soup - so delicious and ready in 20 minutes!
    5 from 2 votes
    Rate this Recipe Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 15 minutes mins
    Total Time 20 minutes mins
    Course Lunch
    Cuisine British
    Servings 2 servings
    Calories 508 kcal

    Ingredients
     

    • 1 tsp oil
    • 1 onion - peeled and finely diced
    • 85 g (3 oz) chorizo - chopped into chunks
    • 400 g (14oz) tin of chopped tomatoes in juice
    • 300 ml (1 ¼ cups) chicken stock - water + 2 stock cubes is fine
    • 1 tbsp tomato puree (paste of USA)
    • 1 tsp sugar
    • ½ tsp thyme
    • Pinch of 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 oils
      1 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 (14oz) tin of chopped tomatoes in juice, 300 ml (1 ¼ cups) chicken stock, 1 tbsp tomato puree (paste of USA), 1 tsp sugar, ½ tsp thyme, Pinch of 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

    Can I make it ahead?
    Yes, you can make the soup ahead, but don't add the feta and watercress toppings until you come to serve it.
    • 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.
    Can I freeze 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.
    Ingredient swaps
    • 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.
    How to scale up this recipe
    Double or triple the recipe, sticking to the same ingredient ratios. It will take 10 minutes longer altogether with the prep time and cooking time:
    • 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.
    Nutritional information is approx, per portion (this recipe serves 2)

    Nutrition

    Calories: 508kcalCarbohydrates: 48gProtein: 26gFat: 24gSaturated Fat: 9gCholesterol: 57mgSodium: 2693mgPotassium: 1100mgFiber: 12gSugar: 11gVitamin A: 370IUVitamin C: 23.5mgCalcium: 235mgIron: 6.6mg
    Keywords autumn, winter
    Tried this recipe?Mention @KitchenSanctuary or tag #KitchenSanctuary on Instagram!

    This post was first published in May 2015. Update March 2023 with new photos, video a small recipe tweak and some housekeeping.

    Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

    Read More

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    1. Davie says

      March 07, 2023 at 3:54 pm

      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

      Reply
    2. Monica says

      March 07, 2023 at 7:35 am

      5 stars
      Cannot see the video which is a shame. Looks lovely and I will be making it.

      Reply
    3. Thomas says

      September 07, 2018 at 10:41 am

      5 stars
      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

      Reply
    4. Amy says

      May 11, 2015 at 2:05 am

      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 🙂

      Reply
      • Nicky Corbishley says

        May 21, 2015 at 8:33 am

        Ha ha come on over, it's only a short flight isn't it 😉

        Reply
    5. Annie @ Annie's Noms says

      May 05, 2015 at 5:07 pm

      This looks so delicious!! I love chorizo and butterbeans so much, imagine they're just great with feta as well!

      Reply
      • Nicky Corbishley says

        May 21, 2015 at 8:29 am

        Thanks Annie, they really go great together 🙂

        Reply
    6. Thalia @ butter and brioche says

      May 05, 2015 at 3:36 am

      For such a quick and easy recipe this soup sure looks delicious. I definitely have to make it!

      Reply
      • Nicky Corbishley says

        May 21, 2015 at 8:28 am

        Thanks Thalia, hope you enjoy 🙂

        Reply
    7. Julie is Hostess At Heart says

      May 04, 2015 at 2:26 pm

      This sounds delicious Nicky and I love all of the beautiful colors.

      Reply
      • Nicky Corbishley says

        May 21, 2015 at 8:28 am

        Thanks Julie, It's a great soup. Love the watercress in there to lighten everything up.

        Reply

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