As the weather turns colder, I love to make a pot of soup for the week. It can warm you and envelop you with flavors from various cultures. Great anytime of the day.
Black Bean Soup
This recipe is a combination of a Cuban Black Bean Soup and a Mexican Black Bean Soup. The flavors are crisp and intense with a slight citrus flare. It is a chunky soup full of vegetables. If you prefer a smoother consistency, you can use an immersion blender.
It can be made vegetarian by omitting the chorizo sausage or using a vegetarian version of the sausage. There are many good vegetarian chorizo sausages. (El Burrito Soyrizo, Upton’s Natural Chorizo or Field Roast Mexican Sausage are all good choices) I’ve made it both ways. Adding a little cumin and cilantro as well as lime juice can make it a more Mexican style. Make it with or without the vegetarian ground crumbles. (You could also substitute extra lean ground beef if desired).
You can add additional chopped onions, carrots, tomatoes and celery if desired. I often use frozen vegetables for convenience as well as fresh chopped vegetables. I usually use 1 container of broth and add additional water, but use all broth or all water-your preference. Add a little chopped jalapeños if you want to spice it up.
Another option: use less liquid and make it a stew to serve over egg noodles.
You can use a Slow Cooker or an Insta Pot as well as just simmer on the stovetop.
Ingredients:
1 16 ounce package dry black beans
1 8 ounce can chopped tomatoes
1 can Rotel tomatoes
1/3 cup Balsamic Vinegar
1 8 ounce package frozen corn
1 12 ounce package frozen mixed vegetables
2 Chorizo sausages (I use Aidells) sliced into cubes (you can use vegetarian sausage if you prefer)
1 package Boca or Morningstar ground crumbles
1 -2 32 ounce Vegetable or Chicken Broth
6 tbs Garlic Powder
4 tbs ground Basil
2 tbs Tajin spice
1-2 tbs salt to taste (I use a salt grinder so turn 10 turns)
A dash of Worcestershire
Water to fill to close to top of Insta Pot or Slow Cooker (check fill lines)
Insta Pot Instructions:
Add all ingredients. Use Soup setting. I add an extra 15 minutes to time. Make sure steam vent is set. (Approximately 2:45 cook time).
Slow Cooker Instructions:
Add all of the ingredients. Cook on High for 5 hours. Check for bean softness at 4 hours.
Can serve with a dollop of sour cream, chopped onions, slice of lime if desired. Add some extra water or broth when reheating if it’s too thick. Enjoy!
