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Black Bean Soup with Chorizo and Roasted Tomatoes


Recipes and Information:

Featured Recipe: Black Bean Soup with Chorizo and Roasted Tomatoes

2 roasted tomatoes (see roasted tomato page)
1 red onion diced
3 oz. of spanish chorizo
3 sprigs of coriander
1 crushed dried red pepper
1 medium carrot diced
3 large garlic cloves chopped
1 tablespoon olive oil
1/2 teaspoon dried herbs provence
2 cups (or more) chicken or vegetable stock
1 1/2 cups dried black beans
1/2 cup plain greek yogurt








Soak beans overnight in cold water. Allow extra water for beans to absorb. Sauté diced onion (leave a small amount of diced onion for the yogurt garnish), carrots, garlic and dried pepper in olive olive, add soaked beans, and stock. Cook till beans are soft (1-2 hours). Add more stock if needed. After beans are soft remove 1/3 of beans and puree or mash with a potato masher. Return to soup and test for desired texture. Add slices of chorizo and roasted tomatoes and bring soup to simmer. Simmer for 5 minutes.

Serve soup with a dollop of Greek yogurt mixed with coriander and red onions (see photo above).



See Also: Cooking with Beans

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