Black Bean and Sausage Soup

Black Bean Soup
Kate Sears
  • Yield: 4 servings


2tablespoons extra virgin olive oil, plus more if needed
8ounces chorizo sausage
3 garlic cloves, finely minced
1/2 onion, finely chopped
2 scallions, white and green parts, chopped
2 plum tomatoes, peeled, seeded and chopped
1teaspoon dried oregano
Kosher salt
Freshly ground pepper
1 1/2cups chicken stock
1 1/2cups cooked black beans or a 15 oz can
2tablespoons chopped fresh parsley


  1. Heat the olive oil in a large skillet over medium-low heat. Remove the chorizo from the cases and add it in chunks to the pan, breaking it up with a wooden spoon. Cook the chorizo until just starting  to brown, about 3 minutes. Using a slotted spoon, transfer the chorizo to a bowl and cover to keep moist.
  2. Using the same pan and adding a little more oil if necessary, add the garlic and cook until lightly browned, then add the onion and scallions and cook until softened, about 5 minutes.
  3. Add the tomatoes and oregano, reduce the heat to low, and continue cooking until all the ingredients are softened, about 2 minutes.
  4. Season lightly with salt and pepper. Add the stock, increase the heat, and bring to a boil. Add the beans, chorizo, and any juices that have accumulated in the bowl and bring to a boil again; immediately reduce the heat to a simmer, taste, and adjust the seasoning.
  5. Partially cover and cook for 10 to 15 minutes to meld the flavors. Sprinkle with the parsley and serve immediately.

Recipe From My Rio de Janeiro: A Cookbook by Leticia Moreinos Schwartz  (2013, Kyle Books)