Spicy Black Bean soup with chorizo

5 2 ratings
Total time 20 mins
5 mins preparation time
15 mins cooking time

A rich and hearty soup recipe, inspired by the tastes of Mexico. The chorizo and paprika provide a warm, smoky flavour and the toasted tortilla triangles are perfect for dipping.

Ingredients

2 portion(s)
 ½ 
onion
1 
red pepper
100 g
chorizo
1 tbsp
olive oil
1 
clove garlic
1 tsp
ground smoked paprika (hot or mild)
 ¼ tsp
ground coriander
 ¼ tsp
ground cumin
500 ml
vegetable stock
100 ml
tomato passata
1 
can of black beans (400 g)
2 tbsp
chopped fresh coriander

To serve:

Avocado
30 g
cheddar cheese
2 
small tortillas (60 g)
Nutritional facts (per portion): 3345 kJ  /  799 kcal
37.2 g Fat
41.3 g Protein
76.8 g Carbohydrates

Preparation

Step 1

Dice the onion and pepper, and slice the chorizo. In a saucepan, fry them in olive oil, and when the onion is softened and the chorizo ​​is browned, add all the spices, finely chopped garlic and drained and rinsed beans.

Step 2

Pour in the stock and tomato passata, season it with Kikkoman soy sauce (or Ponzu) and chopped coriander and cook for 15 minutes. After this time, pour 1/3 of the soup (without chorizo) into a blender and blend it until smooth. Add it back to the pan and stir carefully to combine.   

Step 3

Cut the tortillas into triangles and toast them in a dry frying pan.

Step 4

Pour the soup into bowls and serve with sliced ​​avocado, grated cheddar cheese and pieces of tortilla.

Recipe-ID: 1042

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Dice the onion and pepper, and slice the chorizo. In a saucepan, fry them in olive oil, and when the onion is softened and the chorizo ​​is browned, add all the spices, finely chopped garlic and drained and rinsed beans.

Pour in the stock and tomato passata, season it with Kikkoman soy sauce (or Ponzu) and chopped coriander and cook for 15 minutes. After this time, pour 1/3 of the soup (without chorizo) into a blender and blend it until smooth. Add it back to the pan and stir carefully to combine.   

Cut the tortillas into triangles and toast them in a dry frying pan.

Pour the soup into bowls and serve with sliced ​​avocado, grated cheddar cheese and pieces of tortilla.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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