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.
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.
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
BLACK BEAN & CHORIZO SOUP
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)
- 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.
- 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.
- 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.
- 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.
- Divide the soup among individual bowls and garnish with chopped cilantro, corn, and sour cream if desired.
Source: Adapted slightly from Hapa-tite.
This sounds super delicious. Thanks for posting this recipe.
What a perfect pick this month! That bowl is adorble, too.
I can’t imagine a more heart-warming and comforting dish for a cold winter’s day – awesome pick this month.
Yum… this was a great pick, Erin! It looks so, so delicious. And perfect for chilly weather!!
Yum, I’m in total agreement, chorizo is amazing! Love it. :) Visiting from group A :)
What a delicious soup. My husband loves chorizo, so this would be a hit in our house. Excellent choice this month :)
Oh, this sounds SO fantastic – totally my type of soup, and I love your idea of adding rice or quinoa next time. YUM!
What a great soup for on a cold, snowy day! Great SRC choice!
I love that all the beans are not pureed. Looks delicious.
Seriously. This looks delicious. I love chorizo! I have pinned this for making ASAP.
Happy Reveal Day!!! Great recipe~ Lynn
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!
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!
It is minus 20 degrees today – I would sure love a big bowl of this for dinner tonight. YUM!
I love the addition of corn on top! Thanks for stopping by & making my soup :)