Chorizo and Potato Soup

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[vc_row][vc_column][trx_title color=”#000000″]Chorizo and Potato Soup[/trx_title]

[trx_title type=”3″]Ingredients[/trx_title][trx_list style=”iconed” color=”#000000″ icon=”icon-play”][trx_list_item title=”2-3 Primo Chorizo’s sliced diagonally”][/trx_list_item][trx_list_item title=”1 onion diced”][/trx_list_item][trx_list_item title=”2 tablespoon La Barre Olive Oil” link=””][/trx_list_item][trx_list_item title=”5 medium potatoes peeled and diced”][trx_list_item title=”1 can kidney beans”][trx_list_item title=”2 tablespoons chopped parsley”][trx_list_item title=”1.5L Campbell’s  Spanish Soup base”][/trx_list_item][/trx_list][trx_title type=”3″]Method[/trx_title][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]

  1. Heat oil in a medium saucepan. Cook chorizo and onion for 5 minutes until chorizo browns and onion softens.
  2. Add the potatoes, lentils and Campbell’s Real Soup Base – Spanish, stir and bring to the boil.
  3. Reduce heat, cover and simmer for about 20 minutes or until the potatoes are tender.
  4. Stir through parsley and ladle soup into bowls to serve.


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