Spicy Spanish tomato & bean soup

I tried a product sample at the supermarket of a Spanish spicy bean soup.  I liked it so I bought a pouch to feed 2-4 people for lunch. The senior bloke at my house polished it off all by himself and I felt a little ripped off.  I looked at a couple of recipes on line and thought about the flavour profile and decided I could do it better myself.  This is the result.  I've made this soup about 4 times now and the family love it.  The recipe can be tinkered with a bit by omitting the chorizo or by including red capsicum with the other vegetables (expensive here in the winter).


This is a rich, spicy, delicious soup. The beans and vegies make it a hearty meal. I love it with the addition of chorizo - but it's great as a vegetarian meal too.

Ingredients
2 sticks celery chopped into small dice
Medium red onion finely chopped
2 carrots chopped into small dice 
200 grams chorizo chopped into small pieces (optional)
1-2 cloves garlic crushed
1 teaspoon pimenton (hot Spanish paprika)
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
Large pinch chilli flakes
140g tub tomato paste
400g tin chopped or crushed tomatoes
1 litre liquid vegetable stock or 4 teaspoons vegetable stock powder dissolved in 4 cups water
400g tin chick peas drained and rinsed
400g tin red kidney beans drained and rinsed
Olive oil
Salt & pepper to season

Method
Soften onions in olive oil over a low heat until translucent - approx 5 minutes

Place spices, garlic and a little olive oil in a motar and pestle and make a paste.  If you don't have one crush the garlic and mix with cumin, coriander, pimenton, smoked paprika and chili flakes with a little olive oil.

Add chopped chorizo (if using) and cook to release oils and flavours.

Add other vegetables and stir to coat with oil.  Cook slowly and cover with a lid to sweat the carrots and celery until they are glossy and beginning to soften.


Add the spice paste and mix through the vegetables over a medium heat to release the flavours. 

Add the tomato paste and mix and fry with the spice and vegetable mixture.


Add the vegetable stock and tomatoes, increase the heat and bring to the boil.

Add the chick peas and beans, stir through, turn down the heat and leave to simmer for 10 - 20 minutes to allow the vegetables to cook, beans to soften and flavours to mingle.

Finish with chopped parsley, check the seasoning and add salt and pepper to taste.

Serve with warm rolls and butter - yum!





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