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Bowl of leek soup with butter beans and crispy chorizo garnished with herbs

Leek, Butter Bean & Crispy Chorizo Soup

A cozy and hearty soup combining sweet leeks, creamy butter beans, and crispy chorizo, perfect for cold days.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Spanish
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons olive oil
  • 3 large leeks, chopped (white and light green parts only)
  • 3 cloves garlic, minced
  • 4 cups vegetable or chicken broth
  • 1 can butter beans, drained and rinsed (15 oz)
  • 1 teaspoon dried thyme
  • to taste salt and pepper
For the Crispy Chorizo
  • 5 oz chorizo sausage, diced
  • fresh parsley, for garnish

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add the chopped leeks and sauté for about 5 minutes, or until they become soft and translucent.
  2. Stir in the minced garlic and cook for another minute until fragrant. Make sure not to burn the garlic!
  3. Add the vegetable or chicken broth, followed by the butter beans and dried thyme. Season with a pinch of salt and pepper. Bring the mixture to a gentle simmer and let it cook for about 20 minutes.
  4. While the soup simmers, heat a separate skillet over medium-high heat. Add the diced chorizo and cook until crispy, about 5–7 minutes. Stir occasionally.
  5. Once the soup has cooked, blend it lightly using an immersion blender just a few pulses to create a chunky texture.
  6. Serve the soup hot, topped with the crispy chorizo and garnished with fresh parsley.

Notes

For a vegetarian option, you may omit the chorizo and add some smoked paprika for that savory depth. This soup can be stored in an airtight container in the fridge for up to 3 days and it freezes well for up to 2 months.