Photo of Smoky black bean & chorizo soup by WW

Smoky black bean & chorizo soup

Points® value
Total Time
40 min
15 min
25 min
Chorizo and paprika give this easy soup a spicy, smoky flavour, with avocado and coriander adding freshness.


Olive Oil

2 teaspoon(s)

Red onion

1 small, finely chopped

Celery, Raw

3 stick(s), finely chopped

Chorizo Sausage

115 g, diced


3 clove(s), crushed

Chilli flakes

½ teaspoon(s), level


1 teaspoon(s), level, smoked

Black beans in water

2 can(s), medium, drained

Tinned Tomatoes

1 can(s), large, chopped

Chicken stock cube(s)

1 cube(s), reduced salt, to make 750ml

Lime Juice, Fresh

2 teaspoon(s)


½ individual, peeled, stone removed and flesh chopped

Coriander, fresh

10 g, larger leaves chopped

Chilli, green or red

1 individual, red, finely sliced


  1. Heat the oil in a large pan over a medium heat. Cook the onion and celery, stirring, for 5 minutes or until softened. Add the chorizo, garlic, chilli flakes and paprika and cook, stirring occasionally, for 3 minutes or until the chorizo is golden.
  2. Add the beans, tomatoes, 750ml stock and bring to a boil. Reduce the heat to a simmer, partially cover, and cook for 15 minutes. Set aside to cool slightly.
  3. Transfer half the soup to a blender or food processor, and blitz until smooth. Return to the pan and reheat over a medium-low heat until hot. Stir through the lime juice and season to taste.
  4. Ladle into bowls and serve topped with the avocado, coriander and chilli.


To make this vegetarian, use vegetable stock and leave out the chorizo.