The delicately creamy butterbeans (lima beans if you’re in the US) soak up the flavours from the chorizo and tomato to make it a hearty and delicious soup. 20 minutes from start to finish, you could easily serve this with some salad and maybe some crusty bread for a quick, after-work dinner. You can make this soup ahead, and it also freezes really well. I’ve included instructions at the end of the recipe card on this. I love to make a double or triple batch of this, then freeze it in portions.
Simple Green Salad with Vinaigrette dressing
The Best Baked Potato Method
Artisan Bread Recipe
It makes the perfect warming meal when we go for a chilly Spring walk on the beach. I fill up a flask of it, then take a little pot of the feta with me. On those occasions the watercress is left out – cold beach walks and salad leaves definitely don’t go together! Stay updated with new recipes!Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos).
Tuscan Style Chicken Soup
Spicy Pork Ramen Noodle Soup
Seafood Laksa
Creamy Cauliflower Soup
Chicken Pot Pie Soup + Video
Roasted Vegetable Soup
This post was first published in May 2015. Update March 2023 with new photos, video a small recipe tweak and some housekeeping. Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
