Rich and hearty, this black bean soup with Spanish chorizo is just the stick-to-your-ribs recipe that’s sure to warm you up on a chilly day. Brimming with an abundance of black beans, smoky spices, slices of Spanish chorizo, fire roasted tomatoes, green chilis and chipotle peppers, this black bean soup recipe is loaded with healthy protein and fiber!
A Hearty Bean Soup Filled with Smoky Flavor
Whenever we’re looking to incorporate a little more protein and fiber in our diets, and in a really easy and delicious way, beans are often the staple I reach for to do the trick nicely.
From my white beans recipe with rosemary and garlic, my white bean soup with bacon, my sweet potato chili, to my white chicken chili, these are just a few of the really tasty ways to enjoy a stick-to-the-ribs meal that’ll keep us fuller, longer.
Our most recent favorite bean recipe is this black bean soup, and it hits all the right notes when it comes to warming comfort…
Brimming with slices of Spanish chorizo, chilis, smoky spices, fire roasted tomatoes and an abundance of delicious black beans, it’s the perfect recipe to whip up in around thirty minutes to take the chill off on a cold day.
Topped with avocado, cilantro, green onion, corn chips, perhaps some crème fraiche or sour cream, this black bean soup recipe has a zippy little “kick” in every spoonful, to wake up those tastebuds and keep you cozy and warm!
My Recipe for Black Bean Soup with Spanish Chorizo
When I think of black bean soup, I think rich and hearty, and loaded with lots of zesty flavor.
For my black bean soup recipe here, I use good quality organic, canned black beans, which make the preparation quick and easy, and pretty much ready to be ladled up in around thirty minutes.
For added protein and spice, I like to use Spanish chorizo, which is different from Mexican chorizo in texture, and how it is prepared and packaged.
Spanish chorizo comes in sliceable links which I love for this soup, because I can sear or caramelize the slices, whereas Mexican chorizo is much softer in texture, and cannot be sliced. Either would taste terrific here, but I opt for Spanish chorizo.
Actually, any sausage can be used here, so if you prefer beef smoked sausage, turkey or chicken sausage, andouille sausage, etc., feel free to use any one of those.
But I do love the spices used in Spanish chorizo, and how they compliment the flavors in my black bean soup recipe.
I also add in mild or medium diced green chilis as well as a chipotle pepper or two, along with some of the adobo sauce which the chipotles are packed in.
Then, of course, there’s the abundance of spices, such as smoked paprika, ground cumin, coriander and black pepper, plus dried oregano for flavor.
And to create that rich, hearty texture?
I like to puree the soup once it has had a chance to simmer, to create body, then add in a reserved can of black beans for added texture, the seared Spanish chorizo, and finish with some fresh cilantro—so delicious and comforting!
Here’s a sneak peek at my black bean soup recipe with Spanish chorizo: (or just jump to the full recipe…)
- To get started, I mix together my combination of spices to have ready and on hand to add to the soup.
- Then, I sear and caramelize the Spanish chorizo slices, and remove them from the pot and onto a paper towel-lined bowl or plate.
- Next, I add in my aromatic ingredients and spices, followed by diced fire roasted tomatoes and most of my black beans, and then my stock.
- I simmer the black bean soup for about 20 minutes.
- After the soup has simmered, I then puree it using my immersion blender.
- To finish the soup, I add in my reserved can of black beans for texture, my seared Spanish chorizo slices, plus a flourish of fresh cilantro.
- To serve, I ladle the black bean soup into bowls, and enjoy with any combination of toppings and garnishes such as diced avocado, cilantro and green onion, corn tortilla chips, perhaps crème fraiche or sour cream, and lime wedges.
Recipe
Black Bean Soup with Spanish Chorizo
by Ingrid Beer
This hearty black bean soup with flavorful Spanish chorizo is brimming with black beans, two types of chilis, plus lots of warming spices!
Category: Soups
Cuisine: American
Yield: Serves 6
Nutrition Info: 682 calories per serving
Prep Time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Ingredients:
- 1 ½ teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon dried oregano
- ¼ teaspoon black pepper
- Olive oil
- ¾ pound (about 11 to 12 ounces) Spanish-style chorizo sausage, sliced into bite-size circles
- 1 medium white onion, diced
- Salt
- 1 (4 ounce) can mild or medium green chilis, drained of juices
- 1 chipotle pepper, finely minced
- 1 tablespoon adobo sauce (from the chipotle pepper jar)
- 4 cloves garlic, pressed through garlic press
- 1 (15 ounce) can organic, fire roasted diced tomatoes, with juices
- 5 (15 ounce) cans organic black beans, drained and rinsed, divided use
- 4 cups beef or chicken stock
- ¼ cup chopped cilantro leaves, plus more for garnish
- Corn chips, optional topping
- Avocado, diced for optional topping
- Lime wedges, optional garnish
- Sliced green onion, optional garnish
- Creme fraiche or sour cream, optional garnish
Preparation:
- Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.
- Create your spice mix by adding the smoked paprika, ground cumin, coriander, oregano and black pepper to a small ramekin or dish, and use a fork to combine. Set aside.
- Next, place a large soup pot over medium-high heat, and drizzle in about 1 to 2 tablespoons of olive oil. Once hot, add in the sliced Spanish chorizo and allow to caramelize a bit on each side for about 4 to 5 minutes. Remove from pot and spoon onto an paper towel-lined plate or bowl to hold.
- If there’s a lot of grease from the chorizo, wipe out the pot a little bit, leaving behind about 1 tablespoon of drippings. Add in about 2 to 3 tablespoons of the olive oil, and then add in the diced onion, along with a pinch or two of salt.
- Saute the onion til softened, about 3 to 4 minutes, then add in the drained green chilis, the chipotle pepper and adobo sauce, the garlic and the seasoning mix, and stir together to incorporate. Cook for about 30 seconds to 1 minute, until very aromatic.
- Then, add in the can of fire roasted, diced tomatoes with juices, followed by 4 of the cans of black beans (drained and rinsed), and stir to combine.
- Add in the 4 cups of beef or chicken stock, and stir.
- Bring the soup up to a vigorous simmer, then reduce the heat and allow the black bean soup to gently simmer, uncovered, for 20 minutes.
- Turn off the heat and using an immersion blender (or regular blender, just take care to work in batches in this case), blend the soup until almost completely blended and smooth (you can leave a few chunky pieces), with a hearty yet velvety texture.
- Then, add in the remaining can of black beans (drained and rinsed, about 1 ¾ cup worth) into the soup, along with the chopped cilantro. Add back in the caramelized Spanish chorizo sausage slices, and stir everything together to combine. The soup should be fairly thick and hearty.
- To enjoy, ladle some of the hot black bean soup into a bowl, and garnish with your preferred combination of avocado, green onions, extra cilantro, lime wedges, Cotija cheese or crème fraiche, and enjoy with corn chips, if desired.
Tips & Tidbits for my Black Bean Soup with Spanish Chorizo recipe:
- Organic, canned black beans for convenience: While you can certainly soak and prepare this soup using dried black beans, for the sake of time and convenience I’m opting for canned organic black beans, and simply draining and rinsing them. You will use 4 cans worth in the soup while it cooks, then add in the remaining can at the end once the soup is blended/pureed.
- Flavorful chili peppers for some flavor and kick: I like to add mild or medium green chilis this this soup, drained of their juices, for a touch of brightness and flavor. I also mince up a chipotle pepper (or even two or three, if I’m making this soup spicier), and even add in some of the adobo sauce that the chipotles are packed in—lots of smoky flavor there, and a bit of a kick!
- Spanish chorizo sausage, or your favorite type of sausage: I love the flavor that the Spanish chorizo sausage lends to this smoky soup, as it’s prepared with a variety of spices. I simply slice it and sear it in the soup pot first, then remove it. Spanish chorizo is different from Mexican chorizo in that it comes in sliceable sausage (link) form, rather than a very soft ground texture. You can sub Mexican chorizo here, if you prefer, or even use beef smoked sausage, or your favorite kind.
Hungry for more hearty soups with a smoky, spicy twist? Check out my recipe for Shrimp and Corn Soup, Creamy Chicken Tortilla Soup, Mexican Chicken Soup, Chicken and Rice Soup, or my recipe for Albondigas Soup!
