chorizo & black bean soup

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I wanted a different soup for my work lunches next week so I dug through the pantry and freezer for ingredients and came up with this one. I did the slow version for myself since I had the time and the dry beans on hand, but I am also including directions for how I would make a quick version of the same soup.
Servings:
8+
Preparation Time:
quick: 1/2 hour, slow: 3 hours
Tools
  • 2 qt. stew pot w/ lid
  • 3+ qt. soup pot w/ lid
  • cutting board & knife
  • colander
  • wooden spoon

Ingredients

Slow version

  • 6 c. chicken stock
  • 1 c. dry black beans
  • 1/2 lb. ground chorizo
  • 1 carrot, 1/4" dice
  • 1 medium yellow onion, 1/2" dice
  • 1 rib celery, 1/4" dice
  • 2 cloves garlic, smashed and chopped fine
  • 1/2 lb. fresh mushrooms, 1/2" dice
  • 2 c. vegetable broth
  • 1 t. kosher salt
  • 1/2 t. granulated sugar

Quick version

  • 1/2 lb ground chorizo
  • 1 carrot, 1/4" dice
  • 1 medium yellow onion, 1/2" dice
  • 1 rib celery, 1/4" dice
  • 2 cloves garlic, smashed and chopped fine
  • 1/2 lb. fresh mushrooms, 1/2" dice
  • 6 c. chicken or vegetable broth
  • 2 - 14 oz. can black beans, drained
  • 1 t. kosher salt
  • 1/2 t. granulated sugar
Cooking Instructions
Slow version:

  • Heat the 6 c. of chicken stock to boiling.
    Look over the dry black beans and remove any rocks and broken beans.
  • When the stock begins to boil, turn it down to a simmer.
  • Place the beans in the colander, rinse them off in cold water, then add them to the stock.
  • Stir the beans gently every 30 minutes until they are tender (1 1/2 to 2 hours).
  • Start on the next steps when the beans are almost tender.

Both versions:

  • Heat the soup pot over medium-low heat and add the chorizo.
  • Break up the larger pieces with the spoon as it browns.
  • While the chorizo is browning, start chopping the carrot, onion, mushrooms, celery, and garlic.
  • Arrange the vegetables on the cutting board in the chopping order so they can be easily added to the soup pot.
  • When the chorizo is browned and well crumbled, push it to the outside edge of the pot.
  • Add the carrots into the center of the pot and stir to coat them with chorizo fat. Let them cook, covered, for 5 minutes.
  • Stir to combine the carrots and chorizo and push it all to the outside edge of the pot.
  • Add the onions. Stir to coat. Cook covered for 5 minutes.
  • Stir to combine. Push to the edge.
  • Add the celery and garlic. Stir to coat. Cook covered for 3 minutes.
  • Stir to combine. Push to the edge.
  • Add the mushrooms. Stir to coat. Cook uncovered for 5 minutes.
  • Carefully stir up the mushrooms from the bottom of the pot every minute or two until they all get a bit of colour and have released most of their water.
  • Stir together all of the ingredients and spread the evenly across the bottom of the pot.
  • Cook uncovered, stirring occasionally, until it starts to look a little dry.
  • Add the beans (including bean cooking stock) and broth. Stir to combine.
  • Cover. Turn to high. Wait for it to boil. Reduce to simmer. Wait 5 minutes.
  • Salt & sugar to taste.
Notes
This soup is great served over cooked rice or macaroni.