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Black Bean And Chorizo Soup Recipe

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This recipe for Black Bean And Chorizo Soup, by , is from NCAL KP HealthConnect Cookbook 2008, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Michael Cobarrubia, Ambulatory Suite
Added: Wednesday, November 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 (3 - 4 oz.) link of Spanish chorizo (spicy cured pork sausage), coarsely chopped
1 medium onion, chopped
1 large garlic clove, finely chopped
1/2 green bell pepper, chopped
1/4 teaspoon dried hot red pepper flakes
1/2 teaspoon ground cumin
1/4 teaspoon salt
2 tablespoons olive oil
2 1/2 to 3 cups chicken broth
2 (15 -19 oz.) cans black beans, rinsed and drained

Garnish:
rounds of thinly sliced lemon
chopped fresh cilantro

Directions:
Directions:
Cook chorizo, onion, garlic, bell pepper, pepper flakes, cumin, and salt in oil in a 3-quart heavy saucepan over moderate heat, stirring, until vegetables are softened; about 10 minutes. Add broth (2 1/2 cups for smaller cans of beans or 3 cups for larger) and beans and simmer, partially covered for 15 minutes. Lightly mash beans with a potato masher to slightly thicken.

 

 

 

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