Wednesday, January 23, 2013

Black Bean Soup w/ Chorizo for #WeeknightSupper

I love soup - the girls love soup - Ron loves soup = the perfect weeknight dinner at our house on a cold January evening.  We eat a lot of soup.  Winter, spring, summer, and fall there is always a time for soup. It is comfort in a bowl and by my book always a perfect dinner.

So, tonight we had black bean soup - I like all beans, but currently black beans are my absolute favorite; pair it with a loaf of no knead bread and it is a perfect dinner.* Yes, that is what we had for dinner.  I prefer dried beans over canned beans.  They taste so much better, have better texture, {at least I think so} have better flavor, and are - yes - so much more economical. The only downside - one could argue -  is that dried beans need a little planning.  Either soak the beans the night before, or quick soak them on the day of.  In a pinch canned beans work too - but to me there is nothing better than dried beans :)
Black Bean Soup with Chorizo 

The picture does not give the soup justice; it was so delicious....

Black Bean Soup with Chorizo

  • 2 C dried black beans; either soaked overnight or quick soaked
  • Splash of olive oil
  • 1    onion diced
  • 1    carrot cleaned, cut into slices
  • 1    piece of celery diced
  • 1/2 red pepper diced
  • 1 tsp salt
  • 1 tsp coriander powder
  • 1 small can diced tomatoes
  • 2 C broth {any type you like Vegetable, Chicken, Beef}
  • 3 C water
  • 8 oz dried chorizo cut into slices
  • 1 tsp. hot sauce
  • 1/8 tsp. cayenne pepper
  • salt & pepper to taste
  • 1 avocado for garnish

1. In a large stock pot heat splash of olive oil and when hot add onions with a pinch of salt. When
    onion is soft,
2. add rest of the vegetables and salt.  When carrots begin to turn bright orange,
3. add coriander and mix it under all the vegetables, after a minute or so
4. add tomatoes, broth, and water.  Bring to a rolling boil, reduce heat to a simmer.  Simmer - covered -
    until beans are soft.  When beans are soft,
5. Using an immersion blender - blend soup to desired consistency
6. add chorizo to a hot pan. Once the fat has rendered a little remove from the pan and add to the soup.
7. Add cayenne pepper, hot sauce, pepper, and adjust salt.
8. Serve with slices of avocado in the soup.

* I am aware that beans is a controversial food and that many families are avoiding them.  Our kids eat
  all beans, legumes, vegetables, and fruits.


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