Slow cooker Spanish chorizo, tomato and bean soup

Ingredients

2 carrots, small dice

2 stalks celery, small dice

1-2 zucchinis, 1 cm dice

1 red and 1 green capsicum, 1 cm dice

1 brown onion, diced

6 cloves of garlic, chopped

1 tbsp paprika and 1 tbsp smoked paprika (or use 2 tbsp of one if you don’t have both paprikas.

700g tomato passata

2 x 400g can rinsed and drained mixed beans

1-2 chorizo, small dice

Water

You can add chopped chili if you would like it spicy, add in with the onion

Method

Put your passata in a large measuring jug and make the total liquid 1200ml (1.2 litres) by adding water. You can adjust how liquidy you want your soup at the end.

Starting in a cold pan, fry off your chorizo to start rendering the fat out, after about 2-3 minutes you can add your paprika onion and garlic and cook for about 1 minute until softened.

Then add your chorizo mix plus your other veg, passata/water to your slow cooker, give it a stir and leave on low for 8 hours. Adjust consistency by adding more water at the end if you need to.

If you want stove top method cook the chorizo in a large pot instead of a pan and carry on with the rest of the recipe. Simmer for about 30 minutes or until all the veg is tender.