Soups and Salads — By Ben on 23 October 2009
Black Bean and Chorizo Soup

Black bean and chorizo soup

Fall is my favorite season of the year. One reason is that the colder temperatures make me want to make a lot of soups and stews. Back in Mexico they are eaten all year long no matter the season. At my parents’ fonda soups and chicken consomé were always part of the menu and no matter how hot it was people always ordered them. But here in Ohio it seems like I am only in the mood to make them and eat them when it gets colder. So here’s another soup that I made this week and was a big hit. It was just delicious!

Black bean and chorizo soup

The ingredients:

  • 1/2 lb Mexican chorizo
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 4 cups cooked black beans with broth plus chicken or vegetable broth, if necessary (see below for notes)
  • 1 tsp chopped fresh epazote
  • 1/2 tsp ground cumin
  • 1 tsp mexican oregano
  • salt and pepper to taste
  • panela cheese and avocado for garnish

The how-to:

  1. Peel the casing off the chorizo and cook it in a medium size pot until brown. Saute onion and garlic in the chorizo fat.
  2. Add black beans to the pot and, if necessary, add broth until you get the desire consistency.
  3. Bring to a boil and reduce heat to low.
  4. Add epazote, cumin and oregano. Cover and simmer for 10-15 minutes. Season to taste.
  5. Cut cheese and avocado in small cubes and serve on top for garnish.

The afterthoughts:

  • I cook my own beans so for this soup I cleaned about 3 cups of dried beans, soaked them overnight, rinsed them and cooked them with twice as much water to obtain a lot of broth for the soup.
  • If you can’t find epazote, you can substitute with cilantro, however the taste is not the same. Epazote works a lot better.
  • Queso panela might be bought at a Mexican market, but it can be substituted with fresh cheese. Alternatively you can add chunks of cheese to the soup while it is simmering, about 5 minutes before you turn of the heat. The cheese will acquire a very soft texture.
  • You might add a jalapeno pepper to make this soup spicy. However, some chorizos are already spiced up so be careful on the amount of pepper you use.

Black bean and chorizo soup

¡Buen provecho!

This is my entry for My Legume Love Affair #17, created by Susan of the Well-Seasoned Cook and hosted this month by Sra of When my Soup Came Alive.

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About Author

grew up around food. His family owned a restaurant in Mexico City and he spent a big deal of his childhood helping and learning after school the art of creating delicious dishes from simple ingredients. He created this blog to share his kitchen adventures with the world.

(16) Readers Comments

  1. This looks so delicious!

  2. I must try it with black beans next time! looks good.
    I made some with butter beans a while back, have a look :)

  3. Pingback: This Month’s Best Food Post (October) - FOODalogue

  4. Hi Ben, thanks for this entry! Have been seeing a lot of chorizo-and-bean soups, may well make it myself one day.

  5. Black bean soups always seem kind of boring…what a great idea to add chorizo! Can't wait to try this.

  6. I agree….i want this for dinner too.
    Looks amazing

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