Chorizo Black Bean Soup Recipes

BLACK BEAN AND CHORIZO SOUP

Steps:

• Cook chorizo, onion, garlic, bell pepper, pepper flakes, cumin and salt in oil in a 3-quart heavy saucepan over moderate heat, stirring, until vegetables are softened, about 10 minutes.
• Add broth (2 1/2 cups for smaller cans of beans or 3 cups for larger) and beans and simmer, partially covered, 15 minutes.
• Lightly mash beans with potato masher to slightly thicken.

CHORIZO BLACK BEAN SOUP

Steps:

• 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.

BLACK BEAN AND CHORIZO SOUP

Steps:

• Combine two 19-ounce cans black beans and one 15-ounce can black beans in the bowl of a food processor; process until pureed. Add 1 tablespoon chicken broth, or more as needed, if beans are too thick. Set aside.
• Heat oil in a large stockpot. Add onion and garlic; cook until onion has softened, about 5 minutes. Add red and green bell peppers; cook for 3 to 4 minutes. Add sausage, chili powder, salt, and pepper; cook for 3 to 4 minutes.
• Add remaining 19-ounce can black beans and diced tomatoes to the stockpot. Pour in enough chicken stock to cover the ingredients. Add pureed black beans and lime juice. Cook until heated through, about 10 minutes.

BLACK BEAN AND CHORIZO SOUP

Steps:

• Cook chorizo, onion, garlic, bell pepper, pepper flakes, cumin, and salt in oil in a 3-quart heavy saucepan over moderate heat, stirring, until vegetables are softened, about 10 minutes. Add broth (2 1/2 cups for smaller cans of beans or 3 cups for larger) and beans and simmer, partially covered, 15 minutes. Lightly mash beans with a potato masher to slightly thicken.

SLOW-COOKER BLACK BEAN SOUP WITH CHORIZO

Steps:

• Combine 2 cups water, the beans, chicken broth, vinegar, onion, bell pepper, garlic, bay leaf, cumin, oregano, 1 1/2 teaspoons salt and a few grinds of pepper in a 6- to 8-quart slow cooker. Cover and cook on low until the beans are tender, about 8 hours.
• Discard the bay leaf. Working in small batches, puree about half of the soup in a blender. Stir the pureed soup back into the slow cooker. Season with salt and pepper.
• Cook the chorizo in a small nonstick skillet over medium heat, stirring occasionally, until lightly browned, about 5 minutes. Top each serving of soup with the chorizo and toppings.

BLACK BEAN SOUP WITH CHORIZO AND CHICKEN

Steps:

• 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.

CHORIZO BLACK BEAN SOUP

Steps:

• Place a large saucepan over medium-high heat with one turn of the pan of EVOO, about 1 tablespoon. Add the chorizo to the pan and cook until crispy, 4-5 minutes. Remove the chorizo from the pan and reserve.
• Add the onion, garlic, serrano peppers, paprika and some salt and pepper to the pan and cook until the onions are tender, about 5-6 minutes. Add the black beans and chicken stock to the pan and bring the liquids up to a bubble.
• Ladle a couple of scoops of the soup into the bowl of a food processor and process until smooth. Return the pureed soup to the pot and keep warm.
• After pureeing the beans, rinse the food processor bowl out and return it to the base. Remove the pit from the avocados and scoop them out into the bowl along with the sour cream, lime zest and juice and process until smooth.
• Serve the soup topped with some avocado cream and reserved crispy chorizo.

NEGRA MODELO CHORIZO & BLACK BEAN SOUP

Steps:

• Heat 2 tbsp olive oil in a large soup pot over med/high heat.
• Add chorizo and cook until it begins to brown.
• Lower heat just a touch and stir in onion, garlic and peppers, sauteing just until peppers are tender.
• Add water and beer.
• Stir in carrots, celery, corn, beans, cilantro and spices.
• Bring to a boil, then reduce heat and simmer for about an hour.
• Eat, enjoy, and have plenty for leftovers (its even better the next day)!