Chorizo Black Bean Soup

photo by Debbwl


- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
5
ingredients
- 1⁄4 lb chorizo sausage
- 1 onion, chopped
- 1 green pepper, chopped
- 1 clove garlic, minced
- 15 ounces black beans, undrained
- 15 ounces chicken broth, fat free
- 1 teaspoon cumin
- 1 bay leaf
- 2 tablespoons fresh lime juice
directions
- Remove the casing from the chorizo and begin to break it up and brown it in a medium saucepot. After a few minutes add the onion, garlic and green pepper and cook the mixture for about five minutes total.
- Add the beans and broth, then the cumin and bay leaf. Let it come to a boil and then simmer about a half hour.
- Add the lemon juice. (If desired, add salt, pepper and 2 tablespoons of sherry. I did not think it needed any of that.).
- For crockpot use, follow the first step, then transfer all the ingredients into the crockpot and cook on low about 3 hours.
- Garnish with cilantro if desired.
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Reviews
-
I just realized now that I'm reviewing this that I forgot the lime juice ~ most definitely would have made this taste better. Not that it tasted bad because it didn't. I made my own chorizo using recipe #363000. The only thing that I would do different next time would be to mash some of the beans to make it a little thicker. Made for New Kid on the Block Tag.
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This was really easy and pretty good, even better the next day though. I used about 1/2 a pound of chorizo, 3 cups of chicken broth, and added corn and cayenne pepper. I also used the optional sherry. I served it with tortilla chips, shredded cheese and sour cream. It was similar to chili but easier and quicker. I definitely would add cayenne if you like spicy food, otherwise I probably would have found it just a little bland. Thanks for sharing!
RECIPE SUBMITTED BY
I'm a psychotherapist who decided to start cooking creatively after years of resistance. I cook primarily vegetarian but cook with other ingredients when my family complains too much. I'm the mother of 3 sons, two of whom are grown, and I've been married since 1978. I cringe when I think back on the cooking my poor husband valliantly endured when we were first married. I collect cookbooks and frequent the thrift shops in my area for unusual finds.
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