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Hearty and delicious vegan black bean and chorizo soup.

Black Bean and Chorizo Soup

This Black Bean and Chorizo Soup is a cozy, comforting and simple soup that you can make from anywhere. Part of my From Kitchen to Campfire collection, this recipe is perfect for days around the campfire with the family, but also elegant enough to serve up at home around the table!
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 8 servings
Course: Main Course
Ingredients Method

Ingredients
  

  • 1 tablespoon extra virgin olive oil
  • 16 ounces soy chorizo * casings removed l use @traderjoes brand
  • 1 small onion diced
  • 1 medium red bell pepper diced
  • 8 cloves garlic minced
  • 1 tablespoon cumin
  • 1 teaspoon smoked paprika
  • 6 cups vegetable broth
  • 4 cans black beans rinsed and drained
  • ¼ cup chopped cilantro
Optional toppings
  • sliced green onions and extra chopped cilantro

Method
 

  1. Heat the olive oil in a Dutch oven or stock pot over medium heat.
  2. Add the onions and peppers and cook until softened, about 5 minutes. Add the garlic and sauté one minute more.
  3. Add the chorizo, breaking up with a wooden spoon. Sauté for 5 minutes more until just starting to brown.
  4. Add the spices, stirring and cooking one minute more until fragrant.
  5. Add the broth and beans, raise the heat and bring soup to a boil.
  6. Reduce heat and simmer for 15-20 minutes allowing the flavors to develop.
  7. Serve and top as desired.