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Black Bean And Chorizo Soup
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- #45019
serves/makes:
ready in:
30-60 minutes
30-60 minutes
6 reviews
ingredients
1 link Spanish Chorizo sausage, sliced
1 onion, chopped
1 clove garlic, crushed
1/2 green bell pepper, chopped
1/4 teaspoon ground black pepper (optional)
1/2 teaspoon ground cumin
salt, to taste
2 tablespoons olive oil
4 cups chicken broth
2 cans (15 ounce size) black beans
1/2 cup sherry
GARNISH
chopped onion
chopped cilantro
directions
Cook chorizo, onion, garlic, bell pepper, pepper, cumin and salt in a heavy soup pot, over medium heat, stirring until vegetables are softened. Add the chicken broth and the beans and simmer, partially covered for 15 to 20 minutes.
Lightly mash some beans to thicken the soup's texture. Add the sherry and heat. Serve with the garnishes in individual bowls.
added by
karena
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
January 28, 2011
I thought this soup was fantastic. I followed the other comments and let it simmer for a couple of hours. One thing that I did change was that I did three cups of chicken broth instead of four and added a can of rotel. It was amazing. I served it with some homemade flour tortillas. This has become the new family favorite!
August 29, 2008
I thought this soup was pretty bland. We had to add quite a bit of stuff to make this tasty. After adding stuff, it was great! I would also like it a little thicker.
January 20, 2008
Great stuff. My wife doesn't like black bean soup, but I made this, and she loved it. I added 1 and a half chopped jalapenos, and it was just a little too spicy for soup. 1 jalapeno would be perfect. Also, I've never cooked with chorizo... holy cow that stuff is fatty!
November 16, 2007
I'm new to this site. I had a hankerin' for Blackbean Soup and Googled it. I tried this recipe but doubled the Chorizo and omitted the Green Peppers. I have to say... this is the BEST Blackbean Soup I've ever had! Another review contributor recommended simmering for 2 hours. - I agree. This ones definately a Big Hit!!
May 29, 2007
Excellent. I used 1 can beef broth instead of chicken broth , and 1 celery stick in place of green pepper. i/4 tsp of cumin; and it tastes like a really good home made chili. Thanks for the recipe.
November 5, 2006
I found this soup to be absolutely delicious/hearty. However, 15-20 minutes simmer time is not enough. Two hours time is best, this allows the soup to cook down a bit. If you can refridgerate it over night it would be even better, in that, this allows easy removal of fat rendered from the chorizo. If you wish to serve this soup immediately, gently lay paper towels on top of soup to soak up the fat. This soup is good with/wo the sherry. I'll be serving this one again!