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.
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.
- In a soup pot, saute the onion and garlic.
- 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.
- Add the vegetables to the pot, as well as the cumin and chili powder, and saute them for a few minutes.
- Pour in the chicken broth, tomatoes, beans, and herbs. Simmer the soup for at least 10 minutes.
- Remove the bay leaf and sprigs of herbs.
- 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.
- Epicurious.com'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.