Che Pasa? Recipe for Mexican Black Bean Soup with Chorizo

It is was a cold October evening, the first real chill of the season. I turned on the fireplace and truly wanted to plop on the couch with a glass of wine. Then, reality hit. It was five-thirty, time to prepare dinner. I could have been happy with a few slices of aged Manchego and crackers, but that's not the general consensus around here. I knew that I had the ingredients for Shrimp and Vegetable quesadillas, but what else could I serve with them? I opened my overstuffed pantry and spotted canned black beans, chorizo, and chicken stock. The refrigerator bin had all the supplies for a soup base.

Hence, in about a half-hour, we dined on a luscious, hearty black bean soup layered with flavors. If possible, my family rated it a twelve out of ten! So easy to prepare. This recipe relies heavily on the boost it receives from the Mexican seasoning blend and the chorizo's smoky, spicy flavor.

Buen Provecho (Bon Appetite)

                                      Mexican Black Bean Soup with Chorizo

Serves: 4-6

Ingredients:

6 Ounces of Chorizo (about 2 medium links)

1 cup yellow onion, chopped

½ cup chopped carrot

½ cup  finely chopped celery

1 Poblano pepper, seeded and chopped

2 cups chopped fresh tomatoes (if using canned, drain)

2 tablespoons prepared Mexican seasoning blend (see note)

4 cups of canned black beans, drained

4 cups chicken or vegetable stock

Directions:

1.       In a large saucepan over medium heat, fry the chorizo for approximately 5 minutes. It will create its own fat.

2.       Add the chopped onion, celery, and carrots and saute for 5 minutes, then stir in the chopped poblano pepper and cook for 3 more minutes.

3.       Stir in the chopped tomatoes and cook for another 8 minutes.

4.       Then, add the beans and chicken stock and cook partially covered for 20 minutes.

5.        Remove half the soup from the pot and let it cool. Using an immersion blender or in a regular blender with a tight lid, puree the cooled portion. Add the puree to the remaining soup in the pot. Mix well.

6.       Serve hot and garnish with a dollop of sour cream, chopped avocado, and tortilla chips.

Note: Mexican seasoning is easy to find in most supermarkets. Its ingredients generally include chili powder, garlic powder, onion powder, crushed red pepper, dried oregano, paprika, ground cumin, sea salt, cloves, and cinnamon.

This soup is complemented when accompanied by a cold Cerveza.