As you may already know tomorrow this blog is turning one! and to celebrate I want to share this black bean and chorizo soup!
Yes, The Petit Gourmet is one year old, this have been such an incredible journey, of self discovery and I have overcome so many technical obstacles and have learned so much from them! I want to keep this experience alive, I would be fortunate to be able of keeping this blog and the many friendships that have blossomed during this past year. I feel like a rich woman.
On this fall season, well all need a little more comfort when getting home from work, daylight seem to last less, days are shorter and I don’t know about you but
I have the impression that I get tired a lot quicker than in summer time. This type of supper is just what someone needs to get a little comfort food for the body and soul when getting back home from a crazy day.
Ingredients
- 1/2 pound chorizo sausage about 2, mild or spicy depending on your preferences
- 2 tablespoons extra virgin olive oil
- 1 onion chopped
- 2 cloves garlic finely chopped
- 1/2 bell pepper any color, chopped
- 1/2 teaspoon ground cumin
- 1/4 teaspoon sea salt
- 3 cups chicken broth
- 2 can black beans drained
Instructions
- Heat olive oil in a Dutch oven or soup pot. Add sausages, onion, garlic, bell pepper, cumin and salt.
- Cook, stirring frequently, until vegetables soften, 8 to 10 minutes. Add broth and beans. Bring soup to a boil, then reduce heat to low. Simmer, partially covered, for 15 minutes.
- Cut the chorizo in slices and serve with avocado pieces, tortillas, cilantro, scallion greens, lime wedges, sliced Serrano or jalapeno peppers, and sour cream at the table for garnish.
Nutrition
Happy cooking!
2 thoughts on “Black bean and chorizo soup”
Gaila – I’ve been playing around with something similar to this and, wow! You’ve hit the nail on the head! I just want to confirm that you are using Spanish chorizo in your soup (and not the Mexican version). ~ This will cure whatever ails me, I sure. Can’t wait to make your version!
Hello Adam,
Yes I used Spanish Chorizo, and it was really good with the beans, here in the DR is more common to find the Spanish than the Mexican. Thanks for stopping by!