Chorizo and Bean Soup

By: The Culinary Cartel

Chorizo and Bean Soup
cuisine icon Duration
50 Minutes
cuisine icon Cooking Technique
Air fry, Sauté, Pressure cook
cuisine icon Keywords
Beans, Soup

prep icon Prep Time
5 Minutes
cook icon Cook Time
45 Minutes

serving icon Servings
7 Servings
Ingredients
  • 5 oz chorizo
  • 1 onion, sliced
  • 4 garlic cloves, diced
  • 2 ¼ cup fresh thyme, chopped and divided
  • 1 fresh bay leaf
  • 2 fresh thyme
  • 1 ¼ cup lima beans
  • 6 ⅓ cup stock
  • Salt & pepper, as needed
  • 9 ¾ cup kale, stems removed
  • ½ lemon
  • Parmesan cheese, as needed
Instructions
  • Slice the chorizo into bite sized pieces and place into the air fryer basket and secure the air frying lid. Select Air Fry and set the temperature to 190°C and time to 4 minutes.
  • Once cooked, remove the chorizo, and air fryer basket, allowing the flavoured oil to drain into the inner pot and set the chorizo aside until later.
  • Select Sauté and add the onions to the chorizo oil, adding a drizzle more oil if needed. Cook until translucent and soft, then add the sliced garlic, thyme, and bay leaf. Add the beans and chorizo, then pour in the stock.
  • Select Pressure cook and set the time to 20 minutes. When the cooking program finishes, allow the pressure to release naturally for 10 minutes then quick release the remaining pressure.
  • Tear the kale leaves into bite sized pieces and stir into the cooked soup. Season the soup to taste with a squeeze of lemon juice, salt and pepper. Ladle into bowls and finish with a sprinkle of parmesan, add a slice of buttery toast and enjoy.
Previous Next
View all

LIFE happens in the kitchen!

Join the family and upgrade mealtime in an Instant!

Get Cookin'!
Back to top
© 2024 Instant Brands. Powered by Shopify.