Looking to spice up your soup rotation? This black bean and chorizo soup is your answer! It’s packed with bold spices and flavor, not to mention packed with plant based protein.
This soup is one of those meals I have in my back pocket ready to make anytime of the week. It’s a hit with everyone in the family…which is a huge win for me as a mom of three boys! This recipe is easy enough to take on our trips to Postcard Cabins to cook over the campfire.
Why you’ll love this black bean and chorizo soup
- It’s easy to make and on the table in 30 minutes
- Packed with plant based protein from both the black beans and soy chorizo, 20 grams per serving!
- Excellent source of dietary fiber, 15 grams per serving!
- Bold and smoky flavors to spice up your weeknight dinner rotation
- Comforting meal during the winter months
- Extra delicious served with rice, tortilla chips and extra cilantro
What you’ll need to make this soup
Oil- Olive, avocado or coconut are all good choices
Onion- One small, sweet onion
Bell Pepper- I like to use red bell pepper but any variety will work
Garlic- Use fresh garlic
Cumin
Smoked paprika
Salt
Soy Chorizo- I’ve tried a couple of brands, and Trader Joe’s has the best flavor without too much heat
Vegetable broth
Black Beans- This recipe calls for canned, drained and rinsed
Cilantro- Fresh provides the best flavor in this soup
How to make vegan black bean and chorizo soup
First heat the oil in a Dutch oven or stock pot over medium heat. Next add the onions and peppers and cook until starting to soften, about 5 minutes. Add the minced garlic and sauté one minute more.
Next, remove the casing, if any, from the chorizo and add to the pot. Break up the chorizo with a wooden spoon and sauté for about 5 minutes until just starting to brown.
Add the spices and salt, stirring and cooking one minute more until fragrant.
Then add the broth and beans, raise the heat to high and bring to a boil. Once the soup is boiling, reduce the heat and simmer for 10 to 15 minutes allowing the flavors to develop.
How to serve this soup
This soup is already super flavorful on its own, but that doesn’t mean you can’t take it up a couple of notches with toppings. Here are some toppings that work really well:
- Extra chopped cilantro
- Sliced green onions
- Cheese
- Avocado
- Tortilla chips
- Or add a small scoop of rice to the center of your bowl before ladling the soup
Storage tips
Store any leftover soup in a glass container with an airtight lid in the refrigerator for up to 5 days. Reheat in a saucepan over medium heat or in the microwave.
Recipe
Ingredients
Method
- Heat the olive oil in a Dutch oven or stock pot over medium heat.
- Add the onions and peppers and cook until softened, about 5 minutes. Add the garlic and sauté one minute more.
- Add the chorizo, breaking up with a wooden spoon. Sauté for 5 minutes more until just starting to brown.
- Add the spices, stirring and cooking one minute more until fragrant.
- Add the broth and beans, raise the heat and bring soup to a boil.
- Reduce heat and simmer for 15-20 minutes allowing the flavors to develop.
- Serve and top as desired.
Did you try this recipe?