Winter Vegetable Broth with Haricot Beans and Chorizo

Serves 6

This soup is the best thing in winter time – comforting and nutritious. It’s a meal in itself for lunch. And, even better, it’s very easy to make.


  • 2 tbsp olive oil
  • 1 onion, peeled and chopped
  • 1 large carrot, peeled and chopped
  • 2 small leaks, trimmed and chopped
  • 2 potatoes, peeled and chopped
  • 2 large garlic cloves, peeled and crushed
  • 150g (5oz) chorizo, sliced about 3mm (1/8in) thick
  • 900ml (11/2 pints) chicken stock
  • 1 x 410g tin haricot beans, drained
  • 2 tbsp chopped fresh coriander or parsley
  • Salt and freshly ground black pepper


  1. Heat the olive oil in a large saucepan. Add the onion, carrot, leeks, potatoes, garlic and chorizo. Cover and sweat for 10 minutes over a low heat, stirring every now and then.
  2. Add the chicken stock and drained haricot beans. Bring to the boil and simmer
  3. for 5 minutes until all the vegetables are cooked. Add the herbs, season to taste and serve.