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Spicy Chorizo Black Bean Soup

February 3, 2012

I think it’s probably best to keep the nutritional benefits of this hearty vegetable rich black bean soup to myself.

All anyone really needs to know is that it’s delicious, right?

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You’ll Need

4 oz Palacios Hot Chorizo, sliced (this brand is widely available but if you can’t find it, use another brand of DRIED chorizo.)

1 large sweet onion, roughly chopped

1 green bell pepper, seeded & roughly chopped

1 carrot, peeled & sliced

1 large stalk celery, sliced

2 bay leafs

1 tsp sweet smoked paprika (you can also use regular paprika but smoked really is better!)

1 tsp salt

1/2 tsp pepper

1/2 tsp cumin

1/8 tsp cayenne (leave this out if you prefer things without much heat)

1 tbs balsamic vinegar (the cheap kind is perfect for this)

1 14.5 oz can low sodium chicken broth

1 14.5 oz can diced tomatoes

1 28 oz can black beans

A medium sized soup pot

2 cups cooked rice

Steps

1. Brown the chorizo slices over medium heat in the soup pot. Then remove the slices with a slotted spoon, leaving the oil they released in the pot.

2. Add the onions, bay leafs, paprika, salt, pepper, cumin, & cayenne and cover the pot. Let the onion soften for several minutes.

3. Add the green bell pepper, give a good stir & cover the pot again for several minutes.

4. Add the balsamic, broth, tomatoes, carrots, celery & chorizo, bring to a boil, then reduce to a simmer, cover the pot & let it cook for about 45 minutes.

5. Once the soup has cooked for 45 minutes, add the black beans, cover & simmer another 20 minutes.

6. Remove the lid & continue to simmer another 20 minutes, allowing the soup to reduce & thicken a bit.

7. Serve by putting some rice in the bottom of a soup bowl & ladling the black bean soup on top.

Generously serves 4.

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