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
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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.
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Keeps chilled and covered, 2 days.