Oh, how I adore a good bean soup. What is not to love about a one-pot wonder that keeps on giving meals for days? I am always on the hunt for a new soup recipe, although this is somewhere in limbo between soup and stew (given the viscosity). I first had black bean chorizo soup at my friend, and fellow RD, Christina’s home, where she served it with cornbread. Cornbread elevates anything, in my opinion, and is the perfect prescription for a cold fall or winter day. I can testify that coming home from a long day of work and finding a frozen tupperware full of soup is like hitting the jackpot.
I based my recipe off of this Epicurious recipe, however I made some changes. There’s no need to worry about having each ingredient listed, because that’s the beauty of a soup: you can add whatever you a) have on hand and/or b) want to include. It allows the cook some creativity and personalization. You can go hog wild with toppings if you wish, however I prefer a simple shaving of sharp cheddar cheese (I used Cabot’s 50% light cheddar). Try it, and you’ll keep coming back to this recipe…I promise.
Black Bean & Chorizo Soup (Makes about 8 cups)
8 ounces Spanish chorizo links (spicy cured pork sausage), sliced
1 medium onion, chopped
2 large garlic cloves, finely chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1/4 teaspoon dried hot red pepper flakes
1/2 teaspoon ground cinnamon
2 tablespoons olive oil
2 1/2 to 3 cups low sodium vegetable OR chicken broth
2 (15- to 19-ounce) cans black beans, rinsed and drained
1 15-ounce can of crushed tomatoes
Garnish: grated cheddar cheese, avocado, cilantro, sour cream or Greek yogurt
To prepare: Sautee sliced chorizo, onion, garlic, bell pepper, pepper flakes, and cinnamon in oil in a Dutch oven over moderate heat, stirring, until vegetables are softened, about 10 minutes. Add broth, tomatoes and beans and simmer, partially covered, up to 45 minutes. Garnish and serve. Soup keeps up to 2 days in the refrigerator. Transfer to freezer for longer storage.