Monday, 5 September 2011

Chorizo Soup



Recipe Ingredients

(Serves 4)
  • 4 chorizo sausages, sliced diagonally
  • 1 clove garlic, crushed
  • 1 onion, finely chopped
  • 400 g can crushed tomatoes
  • 2 tsp MAGGI Beef Stock Powder
  • 2 tbsp tomato paste
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano
  • 2 tsp minced chilli
  • 1/2 tsp brown sugar
  • 2 cups water
  • 300 g kidney beans, rinsed and drained
  • 300 g can corn kernels, drained
  • 2 tbsp chopped Italian parsley

How to make

1. Cook chorizo in a large saucepan over a high heat until crisp, stirring. Add garlic and onion and cook 2-3 minutes.
2. Add tomatoes, MAGGI Beef Stock Powder, tomato paste, cumin, oregano, chilli, sugar and water and bring to the boil. Simmer 5 minutes.
3. Add kidney beans and corn and cook 2 minutes.
4. Stir in parsley before serving.
Preparation time:
10 minutes
Cooking time:
15 minutes

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