Recipe courtesy of Food Network Kitchen
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Slow-Cooker Black Bean Soup with Chorizo
Total:
8 hr 30 min
Active:
25 min
Yield:
4 servings
Level:
Intermediate

Nutrition Info

Healthy
Total:
8 hr 30 min
Active:
25 min
Yield:
4 servings
Level:
Intermediate

Nutrition Info

Healthy

Ingredients

Directions

2 fully cooked (not dried) smoked chorizo sausages (about 6 ounces), halved lengthwise and sliced 1/2 inch thick

Hot sauce, chopped red onions, cubed avocado, pico de gallo and/or crumbled Cotija cheese and chopped fresh cilantro, for topping

Combine 2 cups water, the beans, chicken broth, vinegar, onion, bell pepper, garlic, bay leaf, cumin, oregano, 1 1/2 teaspoons salt and a few grinds of pepper in a 6- to 8-quart slow cooker. Cover and cook on low until the beans are tender, about 8 hours.

Discard the bay leaf. Working in small batches, puree about half of the soup in a blender. Stir the pureed soup back into the slow cooker. Season with salt and pepper.

Cook the chorizo in a small nonstick skillet over medium heat, stirring occasionally, until lightly browned, about 5 minutes. Top each serving of soup with the chorizo and toppings.

Photograph by Antonis Achilleos

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