Black Bean and Chorizo soup

Back in October, I came across a recipe for Black Bean and Chorizo Soup over at For the Love of Cooking. I bookmarked it and have looked at it a couple of times since then but today I thought it would be the perfect day to make it. Brad and I had already planned on sledding around dinner time and I thought that a nice soup would be just the right touch to warm us up.

So what was the consensus? It was pretty good. Brad really liked it, he enjoyed the flavor of the chorizo with the heartiness of the beans. I liked it as well...I almost wish the chorizo was in larger chunks but that just isn't the nature of chorizo..or at least Mexican chorizo. Either way, it was good, and a nice change of pace as far as soups go.

Anyway, below I have reposted the recipe. Pam over at For the Love of Cooking had commented on the spiciness of the soup however Brad and I didn't really feel like this was an issue for us. At the same time though, we are also used to eating chorizo. The only thing I changed was omitting the olive oil. Chorizo is very greasy by itself so I didn't think it would need to extra oils. Other than that, I followed the recipe as is and was pleased.

Black Bean and Chorizo Soup
from For the Love of Cooking

Ingredients

• 1 tsp olive oil (again, I omitted this due to the fattiness of the chorizo)
  
• 6 oz chorizo pork
• 1 small sweet yellow onion, chopped
• 4-5 baby bell peppers, chopped (or 1 bell pepper)
  
• 2 large garlic cloves, minced
• 1/4 tsp dried red hot pepper flakes
• 1 tsp dried cumin
• Sea salt and freshly cracked pepper, to tasted
• 4 cups of chicken broth
• 3 15 oz cans of black beans, drained and rinsed
• Cotija cheese- for garnish
• Fresh cilantro, chopped- for garnish
  
• Sour cream, optional

Directions

1. Heat the olive oil in a large Dutch oven over medium heat. Remove the chorizo from the casing and cook for 3-4 minutes, stirring occasionally.
2. Add the onion and bell pepper then continue to cook for 5-7 minutes; season with cumin, red pepper flakes, sea salt and pepper, to taste.
3. Add the garlic and cook, stirring constantly, for 60 seconds.
4. Add broth and two cans of black beans then simmer, partially covered for 30 minutes. Mix some of the soup with an immersion blender.
5. Add the last can of beans and stir. Taste, re-season with spices if needed.
6. Top the soup with cotija cheese and fresh cilantro and/or sour cream. Enjoy.