Name: Slow-Cooker Black Bean Soup with Chorizo
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT8H5M0.000S
Total time: P0Y0M0DT8H30M0.000S
Yield: 4 servings
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; 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

Directions

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.