Slow Cooker Black Bean Soup with Chorizo
Votes: 1
Time: 8 hours 30 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 622, total fat 18 G., saturated fats 6 G., proteins 42 G., carbohydrates 75 G., fiber 22 G., cholesterol 37 mg, sodium 1362 mg, sugar 1 G.
Calories 622, total fat 18 G., saturated fats 6 G., proteins 42 G., carbohydrates 75 G., fiber 22 G., cholesterol 37 mg, sodium 1362 mg, sugar 1 G.
Black bean soup is a popular Mexican dish that can be prepared in a variety of ways. This recipe requires a slow cooker, so you don't have to soak the beans overnight. Make the soup with cumin and oregano and serve with grilled chorizo, avocado, pico de gallo, cotija cheese, and fresh cilantro. Toppings are up to you.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g dry black beans (about 2 cups), sorted and rinsed
- 4 cups lightly salted chicken broth
- 2 tablespoons apple cider vinegar
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, crushed
- 1 bay leaf
- 2 tsp ground cumin
- 0.5 tsp dried oregano
- 2 cooked (not cured) smoked chorizo sausages (about 170g), halved lengthwise and cut into 1cm pieces.
- Hot sauce, sliced red onion, diced avocado, pico de gallo and/or crumbled cotija cheese, and chopped fresh cilantro, for serving
We recommend
Recipes with similar ingredients: black beans, sweet pepper, apple cider vinegar, bay leaf, cumin, oregano, chorizo sausage
Cooking the dish according to the recipe:
- Combine 2 cups water, beans, chicken broth, vinegar, onion, bell pepper, garlic, bay leaf, cumin, oregano, 1 1/2 teaspoons salt, and a few grinds of black pepper in a 6- to 8-quart slow cooker. Cover and cook over low heat until beans are tender, about 8 hours.
- Remove the bay leaf. Puree about half of the soup in a blender (in several batches) until smooth. Return the pureed soup to the slow cooker. Season with salt and pepper to taste.
- In a small nonstick skillet over medium heat, cook the chorizo, stirring occasionally, until lightly browned, about 5 minutes. Ladle the soup into bowls and top with the chorizo and any toppings.
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