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a white bowl of black bean and chorizo soup with garnishes on top

Black Bean and Chorizo Soup

Course: Soup
Cuisine: Compliments many cuisines
Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 6
Calories: 450kcal
Author: Ten Pound Cake Company
Creamy and comforting, black bean soup gets a little kick from spicy chorizo.
Print Recipe

Equipment

  • skillet
  • stockpot
  • blender

Ingredients

  • 6 ounces fresh chorizo
  • 2 tablespoons olive oil
  • 1 ½ cups onion 190 grams
  • ¾ cup carrots 99 grams
  • ½ 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
  • ½ teaspoon ground black pepper
  • 1 tablespoon cilantro
  • ½ lime zest, and juice

Instructions

  • 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 ½ 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, ½ teaspoon of ground black pepper, zest and juice of ½ lime, and 1 tablespoon of minced cilantro.
  • I serve 1 ½ cups per person. Garnish with sliced avocado, queso fresco, and lime wedges.

Notes

I like to serve several garnishes with the soup - queso fresco, lime wedges, avocado, and additional cilantro are some suggestions.

Nutrition

Calories: 450kcal | Carbohydrates: 62g | Protein: 26g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 26mg | Sodium: 2388mg | Potassium: 1265mg | Fiber: 21g | Sugar: 6g | Vitamin A: 2923IU | Vitamin C: 20mg | Calcium: 137mg | Iron: 7mg