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Slow-Cooker Black Bean Soup with Chorizo Recipe

   
 

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     Slow-Cooker Black Bean Soup with Chorizo

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4
Preptime   8 1/2 hours

Ingredients
1 1 -pound bag dried black beans (about 2 cups), picked over and rinsed
4 cups low-sodium chicken broth
2 tablespoons apple cider vinegar
1 yellow onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1 bay leaf
2 teaspoons ground cumin
1/2 teaspoon dried oregano
 
Kosher salt and freshly ground pepper

Instructions
2 fully cooked (not dried) smoked chorizo sausages (about 6 ounces), halved lengthwise and sliced 1/2 inch thick Hot sauce, chopped red onions, cubed avocado, pico de gallo and/or crumbled Cotija cheese and chopped fresh cilantro, for topping Combine 2 cups water, the beans, chicken broth, vinegar, onion, bell pepper, garlic, bay leaf, cumin, oregano, 1 1/2 teaspoons salt and a few grinds of pepper in a 6- to 8-quart slow cooker. Cover and cook on low until the beans are tender, about 8 hours.
Discard the bay leaf. Working in small batches, puree about half of the soup in a blender. Stir the pureed soup back into the slow cooker. Season with salt and pepper. Cook the chorizo in a small nonstick skillet over medium heat, stirring occasionally, until lightly browned, about 5 minutes. Top each serving of soup with the chorizo and toppings.


Originally Submitted
4/10/2016





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