Chorizo Black Bean Soup
This Chorizo Black Bean Soup is a fun alternative to a more traditional bean soup with the flavors of spicy chorizo and fresh lime juice.
Ingredients
- beef chorizo or vegetarian chorizo
- 2 oz. black beans drained and rinsed, canned
- 3 cups vegetable broth
- 2 bell pepper diced (about 1 1/2 cups/375 mL
- 1/2 onion pureed (about 1/2 cup/125 mL, large
- 2 tsp. garlic minced; about 4 cloves
- 1 bay leaf
- 1/4 tsp. red pepper flakes
- 2 tsp. cumin
- 2 tsp. oregano
- 2 tsp. chili powder
- 1 tsp. salt
- 2 tsp. olive oil
- 1/4 cup cilantro 60 mL, minced, for garnish
- 2 lime cut into wedges, for garnish
Instructions
- In a large bowl; combine chorizo, and broth. Mix well.
- Dice bell peppers, puree onions, mince garlic, and add to bowl along with bay leaf, red pepper flakes, cumin, oregano, chili powder, salt, and olive oil. Mix well.
MAKE IT NOW
- Pour contents of bowl into a large pot. Bring to a boil. Reduce heat and simmer 25 minutes. Add black beans and cook an additional 5 minutes. Serve topped with fresh minced cilantro, a lime wedge, and avocado crema, if desired.
FREEZE IT
- Pour contents of bowl into a gallon-sized freezer bag. Seal, removing as much air as possible. Freeze.
THAW AND COOK
- Place bag in a large bowl in the fridge to thaw for 24 hours prior to serving. Pour contents of bag into large slow cooker. Cook LOW 6-8 hours/HIGH 3-4 hours. Add black beans and cook an additional 15 minutes. Serve topped with fresh minced cilantro, a lime wedge, and avocado crema, if desired.
Nutrition Information
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 62
% Daily Value*
| Serving | 1g | |
| Calories | 62kcal | 3% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Sodium | 825mg | 34% |
| Potassium | 209mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 2145IU | 43% |
| Vitamin C | 59mg | 66% |
| Calcium | 62mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.