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Black Bean And Chorizo Soup


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  • 3 ounce Spanish chorizo link - (to 4 oz), coarsely chopped (spicy cured pork sausage)
  • 1 medium onion chopped
  • 1 large garlic clove finely chopped
  • 1/2 green bell pepper chopped
  • 1/4 teaspoon dried hot red pepper flakes
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 2 tablespoons olive oil
  • 2 1/2 cups chicken broth - (to 3)
  • 2 cans black beans - (15 to 19 oz ea) rinsed, drained
  • Thinly-sliced lemon rounds for garnish
  • Chopped fresh cilantro for garnish


Servings 4


Step 1

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.

This recipe yields 4 servings.

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