Black Bean + Chorizo Soup

I made a batch of this soup last weekend and froze half of it to have on hand for a quick lunch/dinner at a later time. This is a slightly modified version of a recipe I found years ago in Gourmet magazine. It is a hearty, satisfying and filling soup that goes great with corn bread, salad, grilled tortillas or a grilled cheese. I prefer to use organic black beans as the sodium content is much lower than regular canned beans.

Black Bean + Chorizo Soup
Black Bean + Chorizo Soup

Mise en place
Olive oil
Salt & pepper
8 oz. link of Chorizo sausage
1 medium onion, diced
1 green pepper, chopped
1 t. cumin
pinch of crushed red pepper flakes (optional)
2-3 cloves garlic, chopped
32 oz. carton plus 1 can of low sodium chicken broth
5 cans organic black beans, drained and rinsed.

Accompaniments: chopped cilantro and sour cream

  • In a large dutch oven, heat a drizzle of olive oil and saute the chorizo until cooked through.
  • Remove the chorizo from the pan and set aside.
  • Add another drizzle of olive oil and saute the onion, pepper, cumin, crushed red pepper flakes and s/p (to taste), until the veggies are softened – about 10 min. 
  • Next add the garlic and cook for another 2 minutes.
  • Add the beans and broth and simmer on low for 20 minutes. Taste and adjust the s/p as needed.
  • Using a potato masher or hand blender, mash the beans to release some of the starch making a creamy texture. I prefer a rustic texture and therefore do not mix too much.
  • Stir occasionally and continue to simmer uncovered, until the soup thickens and flavor develops – about another 30 minutes.
  • Serve with sour cream and chopped cilantro.

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Kitchen Composure

Doing what I can, with what I have, in my kitchen.

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