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Chorizo & Black Bean Soup

Maybe I should set up a Husband Rating scale for these recipes. I didn't think Sean would like this one because of the black beans, but he devoured the whole bowl and said it was good, hurray! 

This is a hearty, warming soup; by substituting the chorizo and chicken broth, it also makes a great vegetarian soup. 

Photo: Chorizo & Black Bean soup. I'm not good at taking food photographs yet; it looks less tasty than it is.


1-2 large links of chorizo (spicy cured pork sausage)

1 medium onion, chopped

3-5 garlic cloves, minced or put through a garlic press

1 small green bell pepper (or another colour), chopped

1 tbsp cumin

1 tbsp chili powder

0.5 to 1 can black beans, drained, but leave the mushy stuff in the bottom of the can

1 can tomatoes, crushed or whole (cut up the whole tomatoes with a fork, knife, or potato masher)

2 cups chicken broth

1 bay leaf

A few sprigs of herbs such as thyme, oregano

2 tablespoons olive oil

Salt and pepper to taste

Cilantro or a bit of cheddar to garnish. 


  1. In a soup pot, saute the onion and garlic. 
  2. In a separate pan (or also in the soup pot to save on washing), cook the chorizo. I like to either cook the whole link then slice it into coins, or slice it while slightly frozen then cook it. 
  3. Add the vegetables to the pot, as well as the cumin and chili powder, and saute them for a few minutes. 
  4. Pour in the chicken broth, tomatoes, beans, and herbs. Simmer the soup for at least 10 minutes. 
  5. Remove the bay leaf and sprigs of herbs. 
  6. Garnish and serve!


  • Add more vegetables! Bell peppers in different colours, mushrooms, celery, spinach. 
  • Use ham or bacon instead of chorizo. 
  • Omit the chorizo, and use vegetable broth, for a vegetarian variation. 
  •'s Black Bean and Chorizo soup adds chili flakes (or you could add chili paste) garnishes with lemon. 
  • SimplyRecipe's Black Bean Soup also sounds really tasty. 

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