Easy Black Bean Soup

• servings: 4-6
• total time: 40 mins

Ingredients

4 (15-ounce) cans black beans, rinsed

3 cups low-sodium chicken broth

6 ounces chorizo sausage, halved lengthwise and sliced ¼ inch thick

1 onion, chopped fine

1 red bell pepper, stemmed, seeded, and chopped fine

1 tablespoon vegetable oil

6 garlic cloves, minced

1 tablespoon minced fresh oregano or

1 teaspoon dried

½ teaspoon ground cumin

½ teaspoon chili powder

½ cup minced fresh cilantro

Salt and pepper

Hot sauce

Directions

1. Process 2 cups of beans and 1 cup broth in blender until smooth, about 10 seconds; set aside.

2. Combine chorizo, onion, bell pepper, and oil in Dutch oven and cook over medium-high heat until vegetables are softened and lightly browned, 5 to 7 minutes. Stir in garlic, oregano, cumin, and chili powder and cook until fragrant, about 30 seconds. Stir in remaining 2 cups broth, scraping up any browned bits.

3. Stir in pureed beans and remaining beans and simmer until favors meld, about 15 minutes. Stir in cilantro and season with salt, pepper, and hot sauce to taste. Serve.

Notes

Serve with sour cream, cilantro, and lime wedges.