Sunday, March 12, 2017

 Black Bean Chorizo Soup

Ingredients for 6 servings

¼ tsp. crushed red pepper flakes
½ lb. chorizo sausage, finely chopped
1 large green bell pepper, finely chopped
1 onion, chopped
1 Tbsp. ground cumin
2 cubes Beef flavor Bouillon
2 Tbsp. fresh oregano or ½ Tbsp. dried oregano leaves, crushed
2 Tbsp. vegetable oil
3 cans (15.5 oz. ea.) black beans, rinsed and drained
4 cups water
6 cloves garlic, finely chopped


In 4-quart saucepot, heat oil over medium heat and cook green pepper, onion and garlic, stirring occasionally, 4 minutes or until vegetables are tender. Stir in sausage, oregano, cumin and crushed red pepper flakes and cook 1 minute. Stir in beans and Beef flavor Bouillon Cube blended with water. Bring to a boil over high heat. Reduce heat to low and simmer uncovered, stirring occasionally, 40 minutes.

In blender or food processor, process soup, in batches, until smooth. Return soup to saucepot and simmer 5 minutes or until slightly thickened. Season, if desired, with salt and ground black pepper. Garnish, if desired, with chopped fresh cilantro, sour cream, fried tortilla strips or diced onions.

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