Almost like a hearty, slightly spicy stew, this butterbean soup with chorizo is filling and full of flavour. Topping it with feta and watercress might sound unusual, but please try it — it really works.
The creamy butterbeans (lima beans in the US) soak up the rich flavours of chorizo and tomato, creating a warming and satisfying soup.
Ready in 20 minutes from start to finish, this makes a quick after-work dinner. Serve with a simple salad and crusty bread if you like.
📋 What do we need?
📺 Watch how to make it
Full recipe with detailed steps in the recipe card at the end of this post.
👩🍳 PRO TIP — Add a splash of hot sauce (Frank’s or your favourite) for extra heat.
This soup freezes and reheats very well; see the notes in the recipe card for storing instructions.
🍽️ What to serve it with
Salads
Simple Green Salad with Vinaigrette
Lunch
The Best Baked Potato Method
Breads
Artisan Bread Recipe
I often make a double or triple batch and freeze portions for easy meals later.
It’s perfect as a warming meal after a chilly spring walk. Pack a flask and a small pot of feta if you’re eating outdoors — skip the watercress for cold, windy conditions.
🍲 More warming soup recipes
Soups
Tuscan Style Chicken Soup
Asian
Spicy Pork Ramen Noodle Soup
Quick & Easy
Seafood Laksa
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Butterbean and Chorizo Soup
Ingredients
- 1 tsp oil
- 1 onion, peeled and finely diced
- 85 g (3 oz) chorizo, chopped into chunks
- 400 g (14 oz) tin chopped tomatoes in juice
- 300 ml (1 1/4 cups) chicken stock (water + 2 stock cubes is fine)
- 1 tbsp tomato puree (paste for US)
- 1 tsp sugar
- ½ tsp thyme
- Pinch salt and pepper
- 400 g (14 oz) tin butterbeans (lima beans), drained and rinsed
- 45 g (1.5 oz) feta, crumbled
- Handful of fresh watercress, roughly torn
Instructions
- Heat the oil in a large frying pan over medium heat.
- Add the onion and chorizo and fry for 5–6 minutes until the onion is translucent and the chorizo is lightly browned and releasing its oils.
- Stir in the chopped tomatoes, stock, tomato puree, sugar, thyme, salt and pepper. Simmer for 7–8 minutes, stirring occasionally.
- Add the butterbeans, stir and cook for 2 minutes until warmed through.
- Ladle into bowls and top with crumbled feta and watercress.
Video
Notes
Can I make it ahead?
Yes. Make the soup but don’t add the feta and watercress until serving. Cool, cover and refrigerate for 2–3 days. Reheat gently in a pan over medium heat, stirring often, until piping hot (about 5 minutes). Add a splash of water or stock if it needs loosening when reheating.
Can I freeze it?
Yes. Make the soup (leave off watercress and feta), cool, transfer to suitable containers and freeze in portions. Defrost overnight in the fridge and reheat as above.
Ingredient swaps
- Swap watercress for pea shoots or spinach.
- Add extra vegetables: peas, sweetcorn, cooked potato or roasted squash work well.
- Make it spicy with hot pepper or chilli sauce.
- Make it creamy with a splash of double (heavy) cream or a tablespoon of crème fraîche.
- Swap feta for crumbled cheddar, Lancashire or a sprinkling of parmesan.
How to scale up
Double or triple the recipe, keeping ratios the same. Allow a few extra minutes for frying and simmering when increasing quantities.
Nutritional information is approx, per portion (this recipe serves 2)
Nutrition
Carbohydrates: 48 g |
Protein: 26 g |
Fat: 24 g |
Saturated Fat: 9 g |
Cholesterol: 57 mg |
Sodium: 2693 mg |
Fiber: 12 g |
Sugar: 11 g
Nutrition information is automatically calculated and should be used as an approximation.
This post was first published in May 2015 and was updated in March 2023 with new photos, a video, a small recipe tweak and some housekeeping.
Some links in this post may be affiliate links, which means I may earn a small commission at no extra cost to you. Thank you — that helps keep the site running. Nutritional information is approximate.