10 MEALS FOR UNDER £10

THREE BEAN & CHORIZO SOUP

Here’s a soup recipe that makes a perfect, quick meal as the evenings start to turn a wee bit more chilly.

It’s from family firm Dean’s – you probably know them for their amazing shortbread and biscuits.

This recipe came about after some of the team at Dean’s had a look through joint founder Helen Dean’s cookbook and were inspired by it.

This is a filling, tasty soup. Serve with Dean’s Cheese and Chilli Oat Nibbles for an extra kick!

You’ll need:

120g chorizo sausage, cut into chunks 1 large onion, peeled and finely chopped 2 carrots, peeled and diced 1 celery stick, diced 1 x 400g can three bean salad 1 x 400g can chopped tomatoes 500g carton of passatta (sieved tomato) 400ml hot beef or chicken stock ½ tsp each dried oregano & rosemary 1 bay leaf

Method:

Add the chunks of chorizo to a large soup pan and cook over a medium heat until starting to brown. You may find quite a bit of fat is released from the choirzo as it cooks. If so, remove excess.

Add the chopped onion, carrot and celery to the pan and continue to cook for a further 5-6 minutes. Drain the beans and add.

Stir in the tinned tomatoes, passatta and stock.

Bring to simmering point and add the dried herbs and bay leaf. Cover the pan with a lid and cook gently for around 30-40 minutes. Remove the bay leaf and season to taste. Here’s the secret that can make all the difference – add a little sugar to taste (just a pinch or so) to balance the acidity of the tomatoes, if you feel it needs it. Serve in warmed bowls.