We wanted a simple yet flavorful black bean soup that we could make even on busy weeknights, so we started with convenient canned beans. Pureeing a portion of the beans gave our soup body, while a hearty base of aromatics garlic, oregano, cumin, and chili powder gave it a lot of flavor. For the liquid, chicken broth proved the best bet because its flavor was not intrusive. Since the soup is cooked so briefly, we looked for a quick-cooking pork product and found that sliced spicy chorizo sausage added meaty richness. A handful of cilantro, stirred in at the end, offered freshness. We prefer to top bowls of this soup with simple, classic garnishes such as sour cream and lime wedges.
- Yield: 4 to 6 Servings
- Total Time: 50 Minutes
- 4 (15-ounce) cans black beans, rinsed
- 3 cups chicken broth
- 1 tablespoon vegetable oil
- 6 ounces chorizo sausage, halved lengthwise and sliced ¼ inch thick
- 1 onion, chopped fine
- 1 red bell pepper, stemmed, seeded, and chopped fine
- 6 garlic cloves, minced
- 1 tablespoon minced fresh oregano or 1 teaspoon dried
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ½ cup minced fresh cilantro
- Salt and pepper
- Hot sauce
- Process 2 cups beans and 1 cup broth in blender until smooth, about 10 seconds.
- Heat oil in Dutch oven over medium heat until shimmering. Add chorizo, onion, and bell pepper and cook until vegetables are softened and lightly browned, 5 to 7 minutes. Stir in garlic, oregano, cumin, and chili powder and cook until fragrant, about 30 seconds. Stir in remaining 2 cups broth, scraping up any browned bits.
- Stir in pureed beans and remaining whole beans, bring to simmer, and cook until flavors meld, about 15 minutes. Stir in cilantro and season with salt, pepper, and hot sauce to taste. Serve.