Black Bean and Chorizo Soup

Total Time:
50 min
Prep:
20 min
Cook:
30 min

Yield:
4 servings

Ingredients
  • 1 (3 to 4-ounce) link Spanish chorizo (spicy cured pork sausage), coarsely chopped
  • 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 to 3 cups chicken broth
  • 2 (15 to 19-ounce) cans black beans, rinsed and drained
  • Garnish: Thinly sliced lemon rounds and chopped fresh cilantro
Directions

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.


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