Slow-Cooker Black Bean Soup with Chorizo

Total Time:
8 hr 30 min
Prep:
25 min
Cook:
8 hr 5 min

Yield:
4 servings
Level:
Intermediate

NUTRITION INFO
Ingredients
  • 1 1 -pound bag dried black beans (about 2 cups), picked over and rinsed
  • 4 cups low-sodium chicken broth
  • 2 tablespoons apple cider vinegar
  • 1 yellow onion, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 2 teaspoons ground cumin
  • 1/2 teaspoon dried oregano
  • Kosher salt and freshly ground pepper
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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