Quick Black Bean Soup (america's Test Kitchen)

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• 3 cups low sodium chicken broth
• 6 ounces chorizo sausage, diced
• 1 onions, chopped or 1 cup chopped onion
• 1 red bell pepper, stemmed, seeded, and chopped
• 6 garlic cloves, chopped
• 4 (15 ounce) cans black beans, drained and rinsed
• 1 cup water
• 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 1/2 cup minced fresh cilantro
• tabasco sauce
• 2 limes, quartered, for serving

Recipe

• bring the broth to a boil, covered, in a large saucepan and set aside.
• meanwhile, cook the chorizo in a large dutch oven over medium heat until browned and the fat is rendered, about 5 minutes.
• while the chorizo cooks, pulse the onion, bell pepper, and garlic in a food processor until finely minced, 20 to 30 seconds, scraping down the sides of the bowl as needed. remove the puree to a bowl.
• stir the processed vegetables and 1/2 teaspoon salt into the dutch oven and cook until the vegetables are dry and beginning to brown, 6 to 8 minutes. while the vegetables cook, puree 4 cups of the beans and the water together in the food processor until smooth.
• stir the oregano, cumin, and cayenne into the dutch oven and cook until fragrant, about 1 minute. stir in the broth, pureed beans, and remaining whole beans. bring to a simmer and cook until the whole beans have warmed through, about 5 minutes.
• turn off the heat, stir in the cilantro and season with salt and tabasco to taste. serve with the lime wedges.
• note: soup can be refrigerated in an airtight container for up to 3 days, or frozen for up to 1 month.