40 minutes ago
Monday, March 8, 2010
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!).
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
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!
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.
Let soup cool and ladle into bowls.
Garnish with lime slices and fresh cilantro!