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.
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.