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Black Bean and Chorizo Soup


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

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


Notes

This is a tiny bit spicy so when I serve it I have to make my 5 year old a seperate meal.

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