Recipes Black Beans & Chorizo Soup 12 months ago 1 Comment Facebook Prev Article Next Article Facebook Prev Article Next Article Related Posts New Recipe: Eat a cupcake, donate to help animals in need on National Cupcake Day admin March 1, 2022 New Recipe: Lunar New Year: Welcoming the Year of the Tiger admin February 1, 2022 New Recipe: Chai recipes beyond a cup admin March 11, 2021 New Recipe: A dozen eggs make this angel food cake light as a feather admin February 23, 2022 New Recipe: The healthy overnight lemon cheesecake breakfast recipe for Sunday night meal prep goals admin January 23, 2022 New Recipe: ‘The Office’ Fan Notices Hilarious ‘Kevin’s Famous Chili’ Easter Egg admin February 23, 2022 About The Author More from this Author One Response Elomack October 12, 2021 Black Beans & Chorizo Soup **Ingredients:** – 400g Spanish chorizo – 150g smoked bacon – 3 garlic cloves – 1 red bell pepper – 1 red onion – 1 habanero pepper – 1 medium carrot – 1 celery stalk – 2 tbsp olive oil – 1 tsp ground cumin – 1 tsp smoked paprika – 1 tsp dry oregano – 150ml dry red wine – 40ml red wine vinegar – 500ml beef stock – 400g cooked black beans – A bunch of fresh oregano – Salt and pepper to taste **For garnish:** – Sour cream – Any kind of crumbly cheese (I used feta cheese) – Red onion – Avocado – Cilantro **Preparation:** 1. Cut the chorizo into small cubes, and the bacon into thin slices. Finely dice the bell pepper, onion, carrot and celery. Mince the garlic and habanero pepper. 2. Heat the olive oil in a pot over medium heat. Add the chorizo and bacon. Cook until most of the fat has rendered out. Reserve, leaving the fat in the pot. 3. Add all your veggies. Cook for 8 minutes over medium-high heat. Add the cumin, paprika, dry oregano, salt and pepper. Cook for 2 minutes. Add the wine, vinegar and let most of the liquid evaporate. Add the stock and fresh oregano (I would suggest making a bouquet garni, so that it’s easier to remove later). Cover and cook for 30 minutes. 4. Remove from heat, fish out the oregano and blend the soup until smooth. Add back the chorizo, reserving some for garnish. 5. Plate up, adding some sour cream on top, more crispy chorizo, cheese, red onion, avocado and cilantro. Serve with additional lime wedges. Preparation video: https://youtube.com/shorts/cIq414yta7M?feature=share Reply Add Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment.