Easy Black Bean & Chorizo Soup
Since there is still a chill in the air, bean soups are still welcome.
I made this SUPER EASY black bean soup with vegetables and Spanish chorizo and it turned out great.
The invention of boxed chicken stock is genius.
I don't always want to use my homemade stock from the freezer for these kind of quick soups, so I use Swanson's Goodness Real Chicken Broth, the low sodium kind in a box. I like that I can store it in the fridge if I have some leftover (and I am not getting paid to say this!).
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Black Bean & Chorizo Soup w/ Vegetables:
3 cups of chicken stock
1 medium onion, chopped
2 garlic cloves, chopped
1 red bell pepper, chopped
1 tsp cumin
1/2 tsp salt
olive oil
1/2 cup frozen corn
2 cans of black beans, rinsed and drained
1 link of real Spanish *chorizo sausage, sliced into thin rounds (found at Spanish grocery stores)
lime or fresh cilantro for garnish
*chorizo is a Spanish cooked sausage, looks like pepperoni.
It is spicy, and comes in regular spicy or PICANTE, which is extra spicy!
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In a heavy Dutch oven, cook your onions, garlic, pepper and chorizo in olive oil until translucent, about 5 minutes on medium. Add cumin and salt while you are sauteing.
Add the stock, black beans and frozen corn and bring to a boil.
Reduce to a simmer and cook partially covered for 20 minutes.
Remove half of the solids from the pot and transfer to a bowl or large measuring cup.
With a hand immersion blender, blend half the solids and add back into the pot.
Be careful when blending HOT liquids, it can splatter.
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Let soup cool and ladle into bowls.
Garnish with lime slices and fresh cilantro!
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Comments
If you can guess what the design is at the bottom of the bowl, them I will really be impressed!
Stacey
I think that bowl is Stangl Fruit?? Those are my Mom's dishes - which appeared every holiday of my childhood!