The Soup Parade Continues with Black Bean and Chorizo

I love soup!  I make it quite often and I make it all year round.  It’s great this time of year when it’s cold outside, but it’s equally good eaten out on the deck in warmer weather.  What’s so great about soup (other than the fact that it tastes great) is that it’s so flexible.  It’s almost always a great make ahead dish, so if I have time to cook in the morning, I can whip up a pot of soup and dinner will be ready whenever we are.  It also generally freezes well, which is great because I love to package it up into individual portions to have for lunch.  Finally, you can always add or subtract extra veggies or protein to suit your taste and a double batch doesn’t take much more time to make than a single batch.

This soup is one that I’ve made a number of times and the meat that I put into it varies depending on what I have on hand.  Today I had chorizo, but pork, ham, chicken or even shrimp would be delicious and of course, you could certainly leave the meat out altogether.

• 12 ounces smoked chorizo, diced
• 2 tbsp olive oil
• 1 1/2 medium onions, chopped
• 6 cloves garlic, minced
• 1 tsp cumin
• 3 cans black beans, drained and rinsed
• 2 – 15oz cans stewed tomatoes
• 2 tbsp cilantro, chopped (my store was out of fresh, but they had frozen which worked just fine)
• 1/2 tsp dried oregano
• 4 cups chicken stock

Shared at Baking Bad on 12/02/11
Shared atMandy’s Recipe Box on 12/06/11
Shared at Miz Helen’s Country Cottage on 12/08/11

Shared at Eat at Home on 4/18/12.