Black Bean & Chorizo Soup

by Erin

This comforting black bean soup is pumped up with spicy chorizo and is quick & easy to prepare, making it the perfect weeknight meal for a cold evening.

Black Bean & Chorizo Soup 1

This month for the Secret Recipe Club I cooked from Nicole’s blog, Hapa-tite. Her cooking passion involves the mixing of different food genres together in order to create one fantastic meal, because as she so well stated “that’s how some of the best dishes (and peo­ple ^_^) are made!”. Which leads me to the first recipe that caught my eye on her blog which was her Soy-Glazed Burgers. I will be adding that to my menu plan very soon. Other potential recipes to appear in my kitchen include Rhubarb Ginger Crumble Bars and Pistachio, Cranberry, and Crystallized Ginger Cookies.

Black Bean & Chorizo Soup 2

The recipe I first had to try was this fast and easy black bean soup. Since I moved back to Ohio from Tennessee during the coldest temperatures of the year, I’ve been in desperate need of comforting soup to warm me up from the inside. After seeing chorizo in the ingredient list for this soup, it was promptly added to the menu. The flavors from the chorizo blended exceptionally well with the rest of the soup, little to no salt was necessary, and made it heartier than a typical black bean soup. Cooked rice or quinoa could also be added if you need more oomph. In fact I may try just that next time because I am definitely going to make this again.

One year ago: Three Cheese Chicken and Artichoke Bake

Three years ago: Almond Cherry Chip Blondies

Four years ago: Apple Oatmeal Breakfast Muffins


Serves 4


2 Tbsp olive oil

1/2 lb. chorizo, casing removed

1/2 small red onion, finely chopped

1/2 medium red bell pep­per cored, seeded, and chopped

1/2 medium green bell pep­per cored, seeded, and chopped

1-2 cloves gar­lic, minced

1 Tbsp fresh oregano (or 1 tsp dried)

1/2 tsp ground cumin

1/2 Tbsp light brown sugar

1 Tbsp red wine vine­gar

2 cans black beans, 1 can rinsed and drained

1/2 cup reduced sodium chicken stock, plus more if needed

Salt and pepper, to taste

Crushed red pepper, to taste (optional)

Chopped cilantro, garnish

Corn kernels, garnish

Sour cream or Greek yogurt (I used 4% Chobani)


  1. Add oil to a large saucepan over medium heat. Add the chorizo, crumble, and cook until browned and no longer pink, stir­ring often. Trans­fer to a plate lined with paper tow­el and set aside.
  2. Add the onion to the same pan and cook until it begins to soften, about 5 minutes. Add chopped peppers, garlic, oregano, and cumin. Stir­ to com­bine, then reduce heat to medium-low and cook for 6-8 min­utes, stir­ring occa­sion­ally, until ten­der and fragrant.
  3. Trans­fer the mix­ture to a food processor/blender (or leave in pot and use an immersion blender). Add the brown sugar, vine­gar and one can of the beans including the liq­uid. Process until fairly smooth.
  4. Return the mix­ture to the pan and add the remain­ing drained black beans, stock, and chorizo. Sea­son with salt, pepper, and crushed red pepper to taste. Cook over medium to medium-low heat for 6-8 min­utes, adding a little more broth if necessary to reach desired consistency.
  5. Divide the soup among indi­vid­ual bowls and gar­nish with chopped cilantro, corn, and sour cream if desired.

Source: Adapted slightly from Hapa-tite.


You may also like


plasterers bristol March 4, 2015 - 3:55 am

This sounds super delicious. Thanks for posting this recipe.


Lauren @ Sew You Think You Can Cook January 31, 2015 - 11:04 pm

What a perfect pick this month! That bowl is adorble, too.

Couscous & Consciousness January 29, 2015 - 4:06 am

I can’t imagine a more heart-warming and comforting dish for a cold winter’s day – awesome pick this month.

Jess @ Flying on Jess Fuel January 28, 2015 - 7:48 pm

Yum… this was a great pick, Erin! It looks so, so delicious. And perfect for chilly weather!!

sara January 28, 2015 - 8:52 am

Yum, I’m in total agreement, chorizo is amazing! Love it. :) Visiting from group A :)

Melissa January 27, 2015 - 6:58 pm

What a delicious soup. My husband loves chorizo, so this would be a hit in our house. Excellent choice this month :)

Amy @ Fearless Homemaker January 27, 2015 - 3:01 pm

Oh, this sounds SO fantastic – totally my type of soup, and I love your idea of adding rice or quinoa next time. YUM!

Dena @ohyoucook January 27, 2015 - 10:53 am

What a great soup for on a cold, snowy day! Great SRC choice!

Wendy, A Day in the Life on the Farm January 27, 2015 - 7:55 am

I love that all the beans are not pureed. Looks delicious.

Karen @ Karen's Kitchen Stories January 27, 2015 - 3:27 am

Seriously. This looks delicious. I love chorizo! I have pinned this for making ASAP.

Lynn @ Turnips 2 Tangerines January 26, 2015 - 11:37 pm

Happy Reveal Day!!! Great recipe~ Lynn

SallyBR January 26, 2015 - 10:58 pm

I am always searching for new uses for chorizo, as we like it so much!

black bean soup seems a natural complement for it!

Nice choice for your assignment this month!

Erin @ The Speckled Palate January 26, 2015 - 8:48 pm

Oh man. This dish sounds SO warm and comforting and perfect for a chilly/snowy winter’s day. Pinning this for one of those, since we’re having a weird warm snap in Texas this week. I don’t envy the chilly temperatures you’re experiencing, though I would like to see snow once this winter! Good luck staying warm!

Jacquee @ I Sugar Coat It! January 26, 2015 - 6:36 am

It is minus 20 degrees today – I would sure love a big bowl of this for dinner tonight. YUM!

Nicole (@hapatite) January 26, 2015 - 12:12 am

I love the addition of corn on top! Thanks for stopping by & making my soup :)


Leave a Comment

* By using this form you consent to the storing of your message attached to the e-mail address you've used. (Data will not be shared with any 3rd-parties)

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This website uses cookies to improve your experience. Accept Read More