This Chorizo Black Bean Soup is a fun alternative to a more traditional bean soup with the flavors of spicy chorizo and fresh lime juice.
beef or vegetarian chorizo
215 oz.cans of black beans, drained and rinsed
2bell peppersdiced (about 1 1/2 cups/375 mL)
1/2large onionpureed (about 1/2 cup/125 mL)
2tsp.minced garlic (about 4 cloves)
1/4tsp. red pepper flakes
1/4cup60 mL cilantro, minced, for garnish
2limescut into wedges, for garnish
In a large bowl; combine chorizo, and broth. Mix well.
Dice bell peppers, puree onions, mince garlic, and add to bowl along with bay leaf, red pepper flakes, cumin, oregano, chili powder, salt, and olive oil. Mix well.
MAKE IT NOW
Pour contents of bowl into a large pot. Bring to a boil. Reduce heat and simmer 25 minutes. Add black beans and cook an additional 5 minutes. Serve topped with fresh minced cilantro, a lime wedge, and avocado crema, if desired.
Pour contents of bowl into a gallon-sized freezer bag. Seal, removing as much air as possible. Freeze.
THAW AND COOK
Place bag in a large bowl in the fridge to thaw for 24 hours prior to serving. Pour contents of bag into large slow cooker. Cook LOW 6-8 hours/HIGH 3-4 hours. Add black beans and cook an additional 15 minutes. Serve topped with fresh minced cilantro, a lime wedge, and avocado crema, if desired.