20 Minute Butter Bean Chorizo ​​Soup

Almost like a hearty, slightly spicy stew, this butter bean soup with chorizo ​​is filling and super flavorful.
Topping it all off with feta and watercress might sound a bit odd, but Please Try it. It just works.

Two light gray bowls filled with chorizo ​​and butter bean soup, topped with feta and watercress.  A spoon sticks out of the front soup bowl.
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The tenderly creamy butter beans (lima beans if you’re in the US) absorb the flavors of chorizo ​​and tomato to make a hearty and delicious soup.

Taking 20 minutes from start to finish, you could easily serve this with some salad and maybe some crusty bread for a quick dinner after work.

📋 What do we need?

Ingredients for butter bean and chorizo ​​soup on a wooden board.

📺 Check out how to do it

Full recipe with detailed steps in the recipe card at the end of this post.

👩‍🍳PRO TIP For a spicier version, add a squirt of hot sauce (I like Frank’s paprika sauce).

You can make this soup ahead of time and it freezes really well too. I have included instructions on how to do this at the end of the recipe card.

Overhead image of a blue cast iron skillet filled with butter bean chorizo ​​soup.  The pan on a gray background.

🍽️ What to serve with it

I like to make a double or triple batch of this and then freeze it in portions.

Overhead of butter bean chorizo ​​soup with feta and watercress in a light bowl.  There is a second bowl right at the top of the frame.

It’s the perfect warming meal when we’re taking a chilly spring walk on the beach. I fill up a bottle of it, then I take a pot of feta with me. The watercress is left out – a cold walk on the beach and lettuce definitely don’t go together!

🍲 More warming soup recipes

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Close up square image of butter bean chorizo ​​soup with feta and watercress in a light colored bowl.  A spoon sticks out of the bowl.

Butterbean Chorizo ​​Soup

Butterbean Chorizo ​​Feta Soup – so delicious and ready in 20 minutes!

preparation time 5 minutes

cooking time 15 minutes

total time 20 minutes

course Lunch

Kitchen British

portions 2 portions

calories 508 kcal


  • Heat the oil in a large skillet over medium-high heat.

    1 tsp oil

  • Add the onions and chorizo ​​and sauté 5-6 minutes until the onions begin to turn translucent and the chorizo ​​is lightly browned and beginning to release its oils

    1 onion, 85g chorizo

  • Add canned tomatoes, broth, tomato puree, sugar, thyme, salt and pepper and simmer, stirring occasionally, for 7-8 minutes.

    400 g can of chopped tomatoes in juice, 300 ml (1 ¼ cup) chicken broth, 1 tablespoon tomato puree (paste from the USA), 1 tsp sugar, ½ tsp thyme, pinch of salt and pepper

  • Add the butter beans, stir and cook until warmed through, 2 minutes.

    400 g (14 oz) can butter beans (lima beans)

  • Ladle into two bowls and garnish with crumbled feta and watercress.

    45 g feta cheese, Handful of fresh watercress

✎ Notes

Can I advance it?
Yes, you can make the soup ahead of time, but don’t add the feta and watercress toppings until you come to serve it.

  • Prepare the soup, cool, cover and refrigerate for 2-3 days. Then heat them in a skillet over medium-high heat, stirring frequently, until piping hot (about 5 minutes).
  • Add a splash of water or broth to fluff it up as you reheat if you think you need to.

can i freeze it

  • Yes, make the soup (but do not add the watercress and feta toppings – leave those out until the soup is ready to serve), then allow to cool, transfer to a suitable covered container and freeze.
    I like to freeze mine in portions.
  • Thaw overnight in the refrigerator, then reheat according to the prep instructions above.

ingredient swap

  • Swap watercress for pea sprouts or spinach
  • Add more vegetables. Peas, corn, cooked potato chunks, or cooked butternut squash work well.
  • Do it sharp with a drizzle of pepperoni/chilli sauce.
  • Do it creamy with a dash of double (heavy) cream or a tablespoon of crème fraîche. I like to make it creamy AND spicy sometimes!
  • Swap feta for crumbled chunks of cheddar, Lancashire cheese or a sprinkling of parmesan.

How to scale this recipe
Double or triple the recipe and stick to the same ingredient ratios. With the prep time and cooking time, it takes a total of 10 minutes longer:

  • Add 2-3 minutes extra sauté time for the onions and chorizo.
  • Add 3 minutes more cooking time if you add the canned tomatoes.
  • Add 2 minutes longer cooking time after adding the butter beans.

Nutritional information is approximately per serving (this recipe serves 2)


Calories: 508kcalCarbohydrates: 48GProtein: 26GFat: 24GSaturated Fatty Acids: 9GCholesterol: 57mgSodium: 2693mgPotassium: 1100mgFiber: 12GSugar: 11GVitamin A: 370ieVitamin C: 23.5mgCalcium: 235mgIron: 6.6mg

This post was first published in May 2015. Update March 2023 with new photos, video, a small recipe adjustment and some housekeeping.

Some of the links in this post may be affiliate links – this means if you purchase the product I will receive a small commission (at no additional cost to you). If you buy, then thank you! This helps us keep Kitchen Sanctuary running. The nutritional information given is approximate and may vary depending on factors. You can find more information in our General Terms and Conditions.

Hello, I’m Nicky

I love to cook and want to share my favorite delicious family friendly recipes with you. I want to inspire you to create amazing food for your family every day.

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