Slow-Cooker Black Bean Soup with Chorizo
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 622 calorie
- Total Fat
- 18 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 37 milligrams
- Sodium
- 1362 milligrams
- Carbohydrates
- 75 grams
- Dietary Fiber
- 22 grams
- Protein
- 42 grams
- Total: 8 hr 30 min
- Prep: 25 min
- Cook: 8 hr 5 min
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.