Prep 25 mins
Cook 47 mins
This is an easy to make, hearty soup perfect with a side salad and a good corn bread or rustic loaf. It's originally from the R.S.V.P. section of a January 2008 issue of Bon Appetit and was requested from Siena restaurant in Cape Cod.
- 2 tablespoons olive oil
- 1 lb fresh chorizo sausage, casings removed (or other spicy sausage)
- 2 cups chopped peeled carrots
- 1 1⁄2 cups chopped onions
- 1 1⁄2 cups chopped celery
- 2 bay leaves
- 6 garlic cloves, chopped
- 2 tablespoons chopped fresh thyme (or 2 t. dried thyme)
- 5 cups low sodium chicken broth (or more)
- 3 (15 ounce) cans black beans, drained and rinsed
- 1 lb boneless skinless chicken breast half, cut into 3/4 inch cubes
- Heat oil in heavy large pot over medium high heat.
- Add chorizo and next 4 ingredients; saute until sausage is cooked through, breaking up sausage with back of spoon, about 10 minutes.
- Add garlic and thyme, saute 2 minutes.
- Add 5 cups broth, bring to boil, reduce heat to medium, and simmer 20 minutes.
- Add beans and chicken; simmer until chicken is cooked through, about 15 minutes, adding more broth if desired.
- Discard bay leaves, season to taste with salt and pepper and serve.
This is my favorite soup! I reduce the amount of chorizo to a link or two and use rotisserie chicken. The spice from the chorizo makes this soup wonderful!