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Spicy Chorizo and Bean Soup

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Serves 6-8 | Prep Time 5 | Cook Time 25

Why I Love This Recipe

Ingredients You'll Need

1 large white onion, finely sliced
2 cloves of garlic, finely chopped
1 tsp. of smoked paprika
2 celery stalks, cut into fine slices
2 roman tomatoes, quartered and cut into chunks
1-16 oz. can pinto beans, drained
Black pepper
4 cups chicken stock
½ lb. beef chorizo, torn into small chunks
2 tbsp. of olive oil


In a medium stalk pot heat 1 tbsp. olive oil. When heated, add chorizo and fry until crisp; 2 to 4 minutes. Spoon out chorizo onto a paper towel lined plate. Set aside.

Lower heat to medium; next add 1 tbsp. olive oil and heat. Now add chopped onion, chopped celery stalks; fry until tender, 6 to 8 minutes.

Next add chopped garlic and smoked paprika; stir well, frying another 1 to 2 minutes.

Add chopped tomatoes & stir well. Fry for another minute. Add beef stock and chorizo.

Bring to a boil; turn heat down, simmer for 10 minutes.

Add drained pinto beans; cook for 5 minutes.

Serve warm, with some sour cream on top and sprinkled with chopped cilantro (optional)

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