With snow ushering in the first day of Spring we decided to hold off on making all the Spring-y recipes we can’t wait to try and instead get cozy with this tasty black bean and chorizo soup. They key to this soup and its tastiness is the layering of the flavors. First sautéing the chorizo, then the onions and garlic, then the carrots and tomatoes all before adding in the beans the flavors build and the combination is one you’re sure to want to make again and again. If the flavor alone isn’t enough to get you hooked this 1 pot soup’s little clean up, minimal prep and easiness to cook will! Once it’s going it requires only a little stirring and attention but it does need a few hours to simmer so plan ahead.
If you’re looking for a vegetarian option omitting the chorizo and substituting vegetable broth works well. Same goes for the cilantro, if you’re not a fan (or don’t have any when you’re getting ready to make this) it’s not essential but it sure adds a nice layer of flavor if you do opt to include it.
We prefer starting with dried beans which adds a little over 1 hour to the time required so if you’re pressed for time you can use canned beans instead. If you are going to go with the dried beans there are usually two options for soaking the beans listed on the bag. This time we opted for the boil and sit method instead of an overnight soak but either of the options listed work.
Pour the dried beans into a colander and rinse. Pick though the beans and then place the beans in a large pot and cover with water. Bring to a boil and after boiling for 2 minutes turn off the heat and let the beans sit for 1 hour in the water.
After the beans have sat for 1 hour drain the beans and rinse again.
the soup, part 1
Set the cooked beans aside and prepare the vegetables and chorizo. Chop the onions and chorizo into small piece and peel and chop the carrots. Pour olive oil into a large pot and add chorizo. Sauté over a low heat until pieces are slightly browned and crispy. Remove the chorizo from the pot and set aside.
Pour additional olive oil into the pot and add chopped onions and garlic. Sauté stirring frequently until onions are lightly browned, about 5-7 minutes, add in carrots and sauté an additional 2 minutes. Pour in diced tomatoes (including the juices) and stir. Sauté until mixture begins to simmer slightly.
Add cooked chorizo back into the pot and the rinsed, cooked black beans, stir thoroughly. Pour in water and add bay leaves, spices, bullion cubes and salt and pepper. Stir every few minutes until bullion is completely dissolved and mixture begins to simmer.
Lower heat and let soup cook for 2 hours covered stirring every 15 minutes or so. Remove lid and cook for an additional hour with frequent stirring.
the soup, part 2
After 3 hours remove soup from heat. Rinse cilantro and add to the soup. If using an emersion blender lightly blend the soup so it becomes creamy but still has a signifiant amount of whole beans, chorizo and vegetable pieces. If you’re using a regular blender, or concerned you might over blend with an emersion blender directly in the pot, carefully (remember it’s hot soup) remove 1/3 of the soup from the pot and blend. Carefully add the blended soup back to the pot and reheat for 1/2 hour stirring regularly.
Once the soup is reheated pour into bowls, garnish with cilantro and serve.
- Black beans – 1 bag of dried beans 1 lb (16 oz)
- Chorizo – 1 ½ cups chopped (about 2 links)
- Onions – 2 medium, chopped (2 ½ cups)
- Garlic – chopped 1 tablespoon
- Carrots – 5 peeled and chopped (2 cups)
- Olive oil – 1 teaspoon + 1 tablespoon
- Diced tomatoes – 1, 14.5 oz can
- Bay leaves – 5
- Water – 8 cups + more
- Cumin – 1 ½ teaspoons
- Coriander – 1 teaspoon
- Chicken bullion – 2 cubes
- Cilantro – 1 handful (about ½ bunch) + more for garnish
- Prepare the beans if using dried beans
- Remove beans from bag and pour into a colander
- Rinse beans and pick out any “foreign substances”
- Put beans in a large pot and cover with 8 cups of water
- Bring to a boil and boil for 2 minutes
- Turn off an let sit for 1 hour
- Pour cooked beans back into colander and rinse
- Set beans aside
- Chop chorizo and onions, set aside
- Peel and chop carrots, set aside
- Crush garlic cloves, set aside
- Pour 1 teaspoon of olive oil into a large pot
- Add chopped chorizo and sauté until browned stirring regularly
- Remove chorizo from pot and set aside
- Pour 1 tablespoon of olive oil into pot
- Add onion and garlic and stir
- Sauté 5-7 minutes until onions are golden brown, stir continuously
- Add carrots sauté 2 more minutes
- Add diced tomatoes and the juices into pot and stir
- Let mixture come to a low simmer and add chorizo back into pot and black beans
- Pour in 8 cups of water
- Add bullion cubes, cumin, coriander and bay leaves
- Add salt and pepper to taste
- Stir thoroughly
- Cover and simmer on the lowest heat for 2 hours stirring every 15-20 minutes
- Uncover and cook 1 more hour
- Rinse cilantro
- Add to soup and using an emersion blender blend slightly so the soup begins to look creamy but there is still a significant amount of whole beans, vegetable and chorizo pieces
- If using a blender, carefully remove ⅓ of the soup
- Pour soup into the blender and add cilantro
- Blend well
- Add blended soup back into soup pot
- Stir and cook ½ hour more