Chorizo, White Bean and Potato Soup

Chorizo, White Bean and Potato Soup
Total Time

35 min.

Serving & Size

8 oz / 250 mL

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Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
Olive oil 15 mL 1 tbsp
Chorizo sausage, cut into bite-sized pieces 340 g 12 oz
Garlic, minced 3 cloves 3 cloves
White kidney beans, canned, drained, rinsed 540 mL 19 oz
Onion, chopped 1/2 1/2
Red potatoes, unpeeled, roughly diced 3 3
Italian seasoning 5 mL 1 tsp
Campbell’s® Classic Cream Concentrate Soup base
750 mL
3 cups

Fully flavoured soup base, specifically developed for fresh garnish to be added for a complete soup flavour profile.

Water 750 mL 3 cups
Swiss chard 1 bunch 1 bunch
1. Add oil to stockpot and heat to medium-high heat. Add cut chorizo to stockpot and saute for a few minutes, stirring occasionally.
2. Add garlic, kidney beans, onion, potatoes, Italian seasoning, Campbell’s Classic Cream Concentrate Soup base and water. Stir well.

3. Increase heat to high and once it starts to boil, reduce to medium heat. Cook for 10-15 minutes or until potatoes are tender.
4. Meanwhile, remove Swiss chard leaves from the stems and tear into bite-size pieces. Add Swiss chard and cook for an additional 10 minutes. Add pepper to taste.

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