Black Bean and Chorizo Soup
1 (3-4oz) link chorizo coarsely chopped
1 medium onion, chopped
1 large garlic clove, finely chopped
1/2 green bell pepper, chopped
1/4 tsp dried hot red pepper flakes
1/2 tsp ground cumin
1/4 tsp salt
2 TBS olive oil
2 1/2 - 3 cups chicken broth
2 (15-19 oz) cans black beans, rinsed and drained
Garnish: Thinly sliced lemon rounds and chopped fresh cilantro
Cook chorizo, onion, garlic, bell pepper, pepper flakes, cumin and salt in oil in a 3 quart heavy saucepan over moderate heat, stirring until vegetables are softened, about 10 minutes. Add broth (2 1/2 cups for smaller cans of beans or 3 cups for larger), and beans and simmer partially covered, 15 minutes. Lightly mash beans with potato masher to slightly thicken.
Yield 4 servings
Pairs Well With
This is a tiny bit spicy so when I serve it I have to make my 5 year old a seperate meal.