Easy recipe Chorizo And Bean Soup Recipe

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about two hundred and fiftyg dried borlotti beans one tablespoon olive oil (Recipes by ingridients olive oil) one leek, thinly sliced, washed, dried two garlic cloves, crushed four cups Campbells Real Stock Vegetable about five cups water four hundredg can diced tomatoes two, zucchini (Recipes by ingridients zucchini) chopped two carrots, chopped three sticks celery, chopped three chorizo (Recipes by ingridients chorizo) sausages one hundred and fiftyg silverbeet, choppedStep one Place beans into a large bowl. Chorizo And Bean Soup Recipe. Cover with plenty of cold water. Set aside for about six to about eight hours to soak. Chorizo And Bean Soup Recipe. Step two Heat oil in a large saucepan over medium heat. Add leek and garlic. Cook, stirring often, for about six to seven minutes or until soft. Drain beans. Rinse well. Add to saucepan with stock, water and tomatoes. Increase heat to high and bring to the boil. Chorizo And Bean Soup Recipe. Reduce heat to medium. Simmer, partially covered, for twenty minutes. Step three Add, zucchini (Recipes by ingridients zucchini) carrots, celery and chorizo (Recipes by ingridients chorizo) to saucepan. Simmer, partially covered, for a further twenty minutes. Use tongs to remove chorizo (Recipes by ingridients chorizo) from soup. Set aside to cool slightly. Add silverbeet to saucepan. Remove from heat. Step four Chop chorizo (Recipes by ingridients chorizo) and return to soup. Taste and season with salt (Recipes by ingridients salt) and pepper. Ladle into bowls. Serve. Shortcut - Place beans into a twelve-cup capacity microwave-safe bowl with two one/two cups cold water (beans should be covered with water). Cover with a lid or double layer of plastic wrap. Chorizo And Bean Soup Recipe. Cook for about five minutes on HIGH (one hundred%) power, followed by thirty minutes on MEDIUM-LOW/DEFROST (thirty%) power. Drain. Rinse again and drain.. Chorizo And Bean Soup Recipe.