While I was cutting up the veg to go with my chicken and bacon suet roll, I thought I’d save the left over bits and make soup for lunch the following day, I had a can of taco beans in the cupboard and some chorizo left over from something else I’d made and decided on:
Spicy bean and Chorizo soup.
I rummaged about in the fridge and found a carrot and a few cherry tomatoes, so cut that up with the other bits of veg I had.
Sweated the lot of in some butter and added a few chilli flakes
The I put in the tomatoes and a can of beans
and mixed the lot up and simmered it for half an hour.
I left it in the pan over night because I didn’t have anywhere else to put it and the next day chucked in the left over chorizo.
I had been shopping that morning so I bought a couple of fancy bread sticks, grated the last smidgen of port salut over the top and it was bloody lovely..
Not bad for left overs..