Black Bean Soup

Although winter is officially over, it doesn’t feel like it.  Spring seems far off, so if it won’t warm up outside I can warm up inside with a bowl of soup. It never ceases to amaze me what great flavors you can create in a soup pot, including the mexican notes in this recipe.  If only in our kitchens, south of the border here we come.

Food 093

Black Bean Soup
2/3 lb linguica or chorizo
1 onion, chopped
2 celery stalks, chopped
1 red bell pepper, chopped
1 fresno chili, chopped
1 garlic clove, minced
1 tsp oregano
1 tsp chili powder
1 tsp coriander
1/2 tsp cumin
4 15.5 oz cans of black beans
6 c chicken stock
1 c frozen corn
salt and pepper to taste

Heat olive oil in a large soup pot over medium high heat.  Add linguica or chorizo, letting fat render while meat gets crispy, about 5 minutes.  Using a slotted spoon remove meat in a paper towel lined bowl.  Add onion, celery, bell pepper, fresno chili, and garlic to pot.  Season with oregano, chili powder, coriander, cumin, salt and pepper, and cook for 5 minutes.  Meanwhile puree 2 can of black beans in a food processor with 2 c chicken stock.  Add puree to soup pot and remaining 2 cans of black beans, chicken stock, and frozen corn.  Bring soup to a boil, then reduce heat to simmer and cook for another 15 minutes.


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