Chicken, Chorizo and Black Eyed Bean Soup
6 Chicken thighs
100g Chorizo cubed
2 Large potato chunks
1 Onion diced
1 Celery stick diced
2 Carrots chunks
2 Cloves of garlic
1 Tin of chopped tomatoes
1 Tin of black eyed beans (or similar)
1 Handful fresh time sprigs
1 Vegetable stock cube
1 Pinch of saffron
1 Tbsp. turmeric
1 tsp Olive oil
Salt and pepper
Roughly chop all the vegetables. (The carrots and potatoes can be quite chunky.)
Place a large pot over a medium heat, add in the olive oil and chorizo and brown off until it crisps up.
Now add in the chicken thighs, onions, celery, garlic and turmeric then cook until the chicken starts to brown. Add in 1L of vegetable stock (to cover the chicken) and the saffron, then turn down the heat and slowly cook the chicken for 20 minutes until the chicken starts to fall off the bone.
Once the chicken is cooked, remove it from the pan and place on a meat board/plate to flake it off the bone.
In the meantime add in the tinned tomato, tinned beans, potato and carrot chunks and thyme into the pot and slowly cook whilst flaking the chicken off the bone. (Add a little water if needed)
Place the flaked chicken back into the pot and slowly cook for 10 – 15 minutes until the potato has softened. Season to taste and serve with crusty homemade sour dough bread.
*This soup is good to freeze in portions for another meal.