Sunday, November 1, 2009

Chorizo and Black Bean Soup

We made this soup last night, and let me tell you, it is so, so good. It has just the right amount of spice. I was excited to eat the leftovers for lunch today and am also looking forward to eating it for dinner tonight too!

Chorizo and Black Bean Soup

2-3 tablespoons olive oil

3 Chorizo sausages (about 12 oz), casings removed

1 small yellow onion, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

1/4 teaspoon red pepper flakes (more if you like SPICY)

1 teaspoon cumin

2 garlic cloves, minced

4-5 cups gluten free chicken broth

3 cans unseasoned black beans, rinsed

1 can whole kernel corn, drained

salt and pepper, to taste

shredded pepper jack cheese, for garnish

sour cream, for garnish (this really isn’t necessary unless you are worried about it being too spicy and need to cool it down)

In a large soup pot or Dutch oven, heat oil and add the chorizo. Break up the sausage with a spoon. Let cook for 3-4 minutes on medium or medium-high (depending on your stove), then add the onion and bell peppers. Allow to cook 6-7 minutes to soften a bit, then add the red pepper flakes and cumin. Add the garlic and cook, stirring constantly, for about 30 seconds. Add the chicken broth, 2 cans of rinsed black beans, and the can of drained corn. Add salt and pepper (go easy on the pepper, it doesn’t really need it). Allow to simmer, covered, for 30 minutes. Ladle 2 or 3 spoonfuls of the soup into a blender and puree. Pour back into the soup pot and stir. Add the last can of black beans. Serve and enjoy!

We really like chunky soup, so we only used 4 cups of broth and pureed only 2-3 spoonfuls. If you like your soup with more liquid, add the extra broth and puree the soup to your liking. I would say this makes about 6 or 7 servings, depending on your appetite. :)

If you try this, let me know what you think!

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