Chorizo and Steak Soup
With rain in the forecast for the next few days here in Gujan-Mestras, France, we were in the mood for something hearty and warming. That’s how this chorizo and steak soup came to life—a perfect blend of smoky Spanish chorizo, tender flank steak, and vibrant vegetables. Living near the Atlantic coast, cozy meals like this are exactly what we need when the drizzle sets in, inviting us to slow down and enjoy the simple comfort of a hot bowl of soup.
Ingredients:
- 1 package (250g) Spanish chorizo, sliced
- 1 package (500g) flank steak, cut into bite-sized pieces
- 2 yellow onions, diced
- 3 large carrots, diced (about 300g)
- 2 celery stalks, diced (about 150g)
- 2 bay leafs
- 3 tbsp (9g) herbes de Provence
- 1 tsp (2g) cumin
- 1 large can (800g) whole tomatoes
- 1 chicken bouillon cube
- 2 beef bouillon cubes
- 1 can (400g) garbanzo beans, drained
- 1 can (300g) corn, drained
- 2 tbsp (16g) chili powder
- 250g (1 cup) rice
- 1.5L water
Directions:
Brown the meats: Heat a large pot over medium heat and sauté the chorizo slices until they release their oils, about 3 minutes. Remove the chorizo and set it aside. In the same pot, brown the steak pieces until seared on all sides. Remove and set aside beef.
Sauté the vegetables: Add the onions, carrots, and celery to the pot, cooking until softened, about 10 minutes.
Add seasoning: Stir in the herbes de Provence, cumin, and chili powder, coating the vegetables evenly.
Add liquids and bouillon: Pour in the can of tomatoes (breaking them apart with a spoon) and add the chicken and beef bouillon cubes. Pour in the water and bring to a simmer.
Add rice: Once the soup is simmering, add the rice. Stir well and let it cook uncovered for 15-20 minutes, or until the rice is tender.
Final ingredients: Stir in the garbanzo beans, corn, and the reserved chorizo. Simmer for another hour to let the flavors meld.
Serve: Taste the soup and adjust the seasoning if needed. Ladle into bowls and enjoy hot, ideally with a slice of rustic bread on the side.
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