Prep 15 mins
Cook 30 mins
Spicy chorizo replaces the ham hock, and sauteing it lends an essential smoky, meaty flavor. No one will guess this soup took only 30 minutes to prepare. From "The Best of America's Test Kitchen." Posted for safe-keeping.
- 3 cups low sodium chicken broth
- 6 ounces chorizo sausage, diced
- 1 onions, chopped or 1 cup chopped onion
- 1 red bell pepper, stemmed, seeded, and chopped
- 6 garlic cloves, chopped
- 4 (15 ounce) cans black beans, drained and rinsed
- 1 cup water
- 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 cup minced fresh cilantro
- Tabasco sauce
- 2 limes, quartered, for serving
- Bring the broth to a boil, covered, in a large saucepan and set aside.
- Meanwhile, cook the chorizo in a large Dutch oven over medium heat until browned and the fat is rendered, about 5 minutes.
- While the chorizo cooks, pulse the onion, bell pepper, and garlic in a food processor until finely minced, 20 to 30 seconds, scraping down the sides of the bowl as needed. Remove the puree to a bowl.
- Stir the processed vegetables and 1/2 teaspoon salt into the Dutch oven and cook until the vegetables are dry and beginning to brown, 6 to 8 minutes. While the vegetables cook, puree 4 cups of the beans and the water together in the food processor until smooth.
- Stir the oregano, cumin, and cayenne into the Dutch oven and cook until fragrant, about 1 minute. Stir in the broth, pureed beans, and remaining whole beans. Bring to a simmer and cook until the whole beans have warmed through, about 5 minutes.
- Turn off the heat, stir in the cilantro and season with salt and Tabasco to taste. Serve with the lime wedges.
- Note: Soup can be refrigerated in an airtight container for up to 3 days, or frozen for up to 1 month.