Following on from my bread rolls recipe, here is one of my favourite soups to go with them. I make a lot of vegetable based soups, mainly using our home grown veg, but like everything else, it can get boring. So this recipe is one of my jazz up my veg soup recipes.
3 medium carrots, peeled and chopped into small cubes
1 large onion chopped
2 sticks of celery
2 pints of stock – I use chicken stock for a deeper flavour
1 small handful of dried soup mix (peas, lentils, pearl barley)
Cannellini Beans – I use a can for speed, but you can use dried if you prefer. Strain and rinse the beans
Some chopped Parsley
Sweat the chopped onion in a pan – don’t brown them
Add the carrots, celery and chicken stock and bring to the boil.
Add the dried soup mix, then turn down the pan and leave it to simmer, stirring occasionally for at least an hour.
About 30 minutes before serving add the Cannellini Beans and Chorizo and continue to simmer
Add a little pepper. I don’t add salt as I find with chicken stock and the Chorizo, it is salty enough.
Add a little chopped parsley at the end and serve.
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