Black Bean & Chorizo Soup

(from carrollc1’s recipe box)

Ken and I loved this and found the recipe on epicurious

Source: Epicurious

Prep time: 20 minutes
Cook time: 20 minutes
Serves 4 people

Categories: Not tried

Ingredients

  • 1 (3-4 oz) link of Spanish Chorizo, coarsely chopped
  • 1 medium onion, chopped
  • 1 large garlic clove, finely chopped
  • 1/2 green bell pepper, chopped
  • 1/4 tsp dried hot red pepper flakes
  • 1/2 tsp ground cumin
  • 1/4 tsp salt
  • 2 Tbsp olive oil
  • 2 1/2 - 3 cups chicken broth
  • 1 (15-19 oz) cans black beans, rinsed & drained
  • Garnish: rounds of thinly sliced lemon and chopped fresh cilantro

Directions

  1. Cook chorizo, onion, garlic, bell pepper, pepper flakes, cumin and salt in oil in a 3-quart heavy saucepan over moderate heat, stirring, until vegetables are softened, about 10 minutes. Add broth (2 1/2 cups for smaller cans of beans or 3 cups for larger) and beans and simmer, partially covered, 15 minutes. Lightly mash beans with a potato masher to slightly thicken.

  2. Keeps chilled and covered, 2 days.

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