Cumin Black Bean and Chorizo Soup
Introduction
- Serves 8. It can be a great vegetarian soup if you leave out the chorizo and substitute vegetable stock for the chicken stock.
Ingredients
- 1 cup black beans
- 2 tbsp butter
- 2 garlic cloves, finely minced
- 2 onions, finely diced
- 2 ribs celery, diced
- 2 carrots, finely diced
- 4 tomatoes, chopped
- 1 jalapeno chilli, finely chopped
- 1 tsp dried oregano (preferably Mexican)
- 1 bay leaf
- 1 tsp cumin seed, freshly toasted
- 1 tsp coriander seed, freshly toasted
- 2 litres water or chicken stock
1/2 tsp Mexican chilli powder or smoked paprika
- 4 highly spiced chorizo sausages, sliced and, if fresh, lightly sauteed
- 2 tbsp fresh lime juice
1/2 cup chopped coriander
- salt and pepper
garnish: 1/4 cup sour cream or creme fraiche and chopped coriander
Directions
Cover the black beans with water and bring to a boil. Turn off the heat and let cool, covered. Drain. Melt the butter. Add the garlic, onion, celery, carrot, tomato and chilli. Cook for 5 minutes. Add the oregano, bay leaf, beans, cumin, coriander and stock and simmer until the beans are tender - approximately 1 1/2 hours. Puree half the stock in a food processor until smooth and return to the pot. Add the chorizo, lime juice, chopped coriander, salt and pepper. Adjust the consistency and seasonings if necessary. Garnish with a dollop of sour cream and coriander.
Variations
Source: BY JAN GARDNER from Radio NZ