I like black bean soup to have a smooth base, but with some whole beans and other veggies to give it texture. I also like just a bit of kick to it, the amount of spice that can be quenched with a margarita, and not so much that you need to drink a glass of milk with dinner! To make this recipe you will need a hand held immersion blender or a counter-top blender. Try this soup with some warm Country Cornbread, spread with butter.
- 1 Tbsp olive oil
- 8 ounces mild chorizo (The V&V Supremo “No Picante” variety is easily available in most grocery stores)
- Â½ white or yellow onion, diced
- 4 garlic cloves, minced
- 1 jalapeno, minced (optional)
- 1 green pepper, diced
- 2 large carrots, diced
- 2 stalks celery, chopped
- 2-3 cups chicken broth
- 2 Tablespoons tomato paste
- 3 cans black beans, thoroughly rinsed
- 1/2 cup frozen corn
- Season To Taste with salt, pepper, dried oregano, cumin, coriander, chili powder
- 1-2 limes. juiced
- 1/2 cup fresh cilantro, roughly chopped
- Heat olive oil in a large soup pot. SautÃ© the chorizo until it starts to turn brown and releases its oil. Add the onion, garlic, jalapeno, bell pepper, carrots and celery and sautÃ© until the onion is translucent and the carrots are beginning to soften. Take about 1/3 of the chorizo and vegetable mixture out of the soup pot and set aside.
- Stir the tomato paste into the remaining mixture.Â Add the chicken stock and half of the rinsed black beans and bring to a simmer. Use the blender to liquefy the soup, adding more chicken stock if necessary to thin. Add the remaining beans and reserved chorizo and vegetables . Add the frozen corn and return the soup to a simmer. Season to taste with salt and pepper, dried oregano, cumin, coriander, chili powder, lime juice and fresh cilantro.