April 19, 2006

Black Bean Soup with Chorizo

1 large onion, diced
1 stalk celery, diced
2 cloves garlic, diced
2 carrots, diced
30 oz canned black beans, with liquid
20 oz canned tomatoes with green chile
3 oz chorizo, diced
2 tablespoons oil
1 teaspoons crushed red pepper flakes

In a large saucepan, heat the oil. Add the onion, garlic, carrots, celery, pepper flakes and chorizo. Cook 10-15 minutes or until the onions are translucent and the carrots are soft. Add black beans and tomatoes with chile. Stir to combine. Heat through, 10-15 minutes. Serve as is or topped with sour cream and green onions.

My thoughts:

This soup smells so good when it is cooking. I love the smell of onions, celery and garlic sauteing! We were lucky enough to find some authentic chorizo at a local market and the flavor really adds to this dish. I also like that Ro-tel is now available in our area, it eliminates the need to have both canned tomatoes and canned green chile on hand. I like recipes I can make with ingredients that we normally have in the cupboard.