Few things improve black bean soup more than spicy chorizo with a counter balance of sweet peppers. Don’t forget the shredded white cheddar on top!
Spring is fickle. We were all so excited for the arrival of spring only to get blasted with cold. On the up side it is usually sunny on the cold days, but the few warm days we have been getting here in central Ohio also come with lots of rain. Just in case you were getting your hopes up for nice weather and getting out into your garden that is being slowly conquered by weeds. I suppose warm and rainy is better than cold and rainy but come on spring, stop being a tease!
Since it’s felt more like the beginning of winter lately than spring (we even got a dusting of snow to prove it), it seemed appropriate to bust out the big bowls for a warm-you-up-from-the-inside soup. I’ve shared a similar recipe before but this time instead of bell peppers I used these fun little sweety drop miniature peppers, which are sweet, tear-shaped peppers. I hunted high and low for these silly things and ended up buying them off Amazon.com. Of course right after, a friend sent me a photo of them located in the olive bar at one of the grocery stores I didn’t check. At least I know where to get them in the future! If you can’t find them either and don’t want to buy it off Amazon, substitute with chopped red bell pepper.
One year ago: Corn on the Hog Pizza
Five years ago: Spicy Mac and Cheese
BLACK BEAN, CHORIZO AND SWEETY DROP SOUP
2 Tbsp olive oil
1/2 lb. chorizo, casing removed
1/2 small red onion, finely chopped
1 large carrot, peeled and diced
2 ribs of celery, 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
4.3 oz. jar Sweety Drop miniature peppers, drained
Salt and pepper, to taste
Crushed red pepper, to taste (optional)
Shredded white cheddar, garnish
Chopped cilantro, garnish
- 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 carrots, celery, 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, chorizo, and sweety drops. 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 cheese and cilantro if desired.
Source: Adapted slightly from my Black Bean & Chorizo Soup.
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