Chorizo and Potato Soup
- 2-3 Primo Chorizo's sliced diagonally
- 1 onion diced
- 2 tablespoon La Barre Olive Oil
- 1 can kidney beans
- 2 tablespoons chopped parsley
- 1.5L Campbell's Spanish Soup base
Heat oil in a medium saucepan. Cook chorizo and onion for 5 minutes until chorizo browns and onion softens.
Add the potatoes, lentils and Campbell’s Real Soup Base – Spanish, stir and bring to the boil.
Reduce heat, cover and simmer for about 20 minutes or until the potatoes are tender.
Stir through parsley and ladle soup into bowls to serve.