Creamy and spicy, a bowl of Black Bean and Chorizo soup is warm and comforting. A nice kick of spice from the chorizo adds a little personality to the black beans.
One of the original comfort foods, soup is a welcome meal in our neck of the woods. While the days are still very warm, the nights are cooler. However, I’m still not ready for really big hearty soups. This Black Bean and Chorizo Soup is reminiscent of tacos on a summer night. Many of the same flavors are present, especially with the garnishes.
One of my favorite lunches when I was in elementary school, was a thermos of soup. Back in the old days, a thermos was a glass-lined vessel. I lost count of how many thermoses were tossed because the glass lining was cracked, either from being dropped or from my lunchbox being kicked on the field during recess. The thermos, I didn’t care about. It was the loss of the soup that bothered me. No soup for me!
While I loved chicken noodle soup, bean with bacon was right up there. The smokiness of the bacon flavor was a perfect match for the beans. And it was smooth with a creamy texture. This easy lunch, a can of soup reconstituted with some water, is my challenge. Bean with bacon reimagined is the inspiration.
To give the beans some flavor, I start with mirepoix. The classic mix of onion, carrots, and celery add a vegetal background that complements the black beans.
Garlic is added, lots of it. Its fragrance permeates the soup. But do you see what is peeking in the corner of the photo? The chorizo! I brown the fresh chorizo first in a skillet, breaking it apart into pieces. I take it out of the pan and drain it on paper towels. Removing the excess grease is important so that the soup doesn’t have an oil slick on top.
Canned all the way
In order to make this soup a quick and easy meal, I opt for canned beans. If you prefer to cook dried beans for the soup, by all means, go for it. I’m lazy and want soup fast, so canned beans it is.
They are added with the stock, bay leaves, and soy. That tiny bit of soy adds some nice umami! The soup is cooked for an additional 40 minutes. All the components meld to combine with the beans for full-on flavor. Now the soup and beans are pureed into a silky smooth consistency. But maybe you want a chunky soup! It is up to you. But two things to remember – If the soup is very hot when you puree, make sure to process small amounts of soup. Secondly, remember to remove the bay leaves.
Add the reserved chorizo to the soup. Is it spicy enough? Does it have a little kick? Maybe it needs a touch more! Adjust to your liking. Maybe add some sliced jalapenos. One of the best parts of the soup – the garnishes. I like to add crema, sliced avocados, queso fresco, and a drizzle of olive oil. And definitely lime juice. Citrus wakes up this soup. You do you and add what you like.
Try some Brown Butter Corn Muffins – https://tenpoundcakecompany.com/brown-butter-corn-muffins
Black Bean and Chorizo Soup
- 6 ounces fresh chorizo
- 2 tablespoons olive oil
- 1 1/2 cups onion 190 grams
- 3/4 cup carrots 99 grams
- 1/2 cup celery
- 1 tablespoon tomato paste
- 4 cloves garlic
- 1 tablespoon soy sauce
- 2 bay leaves
- 4 15-ounce cans of black beans
- 5-6 cups chicken stock
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon cilantro
- 1/2 lime zest, and juice
- Drain 4-15 ounce cans of black beans. Set aside.
- Brown the fresh chorizo. Drain on paper towels to absorb fat.
- Chop onion, carrot, and celery into small dice. Add 2 tablespoons of olive oil to a stockpot, medium-high heat. When the oil is hot, add the diced vegetables.
- Saute until the vegetables are starting to get soft, about 5 minutes. Add the garlic and stir until it is fragrant about 1 1/2 minutes.
- Add the tablespoon of tomato paste to the pot, stirring to cover the vegetables.
- After 1-2 minutes, the tomato paste will be a rust color. Add the beans, 4 cups of chicken stock, 1 tablespoon of soy sauce, and the 2 bay leaves. Stir to combine.
- Cook the beans, stock, etc. over medium heat until the stock is starting to bubble. Heat for about 30 minutes. Do not let the soup boil. If it does, lower the heat.
- The soup is pureed to a creamy texture. Be careful using a blender with hot liquid. Puree in small batches, adding it back to the stockpot. If the soup is too thick, add another cup of chicken stock. I usually do which gives me 9 cups of soup.
- When all the beans have been pureed, continue to warm the soup over medium heat. Add the reserved chorizo.
- Season with 1 teaspoon of kosher salt, 1/2 teaspoon of ground black pepper, zest and juice of 1/2 lime, and 1 tablespoon of minced cilantro.
- I serve 1 1/2 cups per person. Garnish with sliced avocado, queso fresco, and lime wedges.