Black Bean and Chorizo Soup With Cumin Toasts and S

Name: Black Bean and Chorizo Soup With Cumin Toasts and Salsa Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups spanish chorizo, chopped, about 6 ounces; 1 ½ cups onions, chopped, about 1 onion; 1 ½ cups carrots, peeled and chopped, about 2 carrots; ½ cup olive oil; 3 garlic cloves, minced; 1 lb black beans, dried, about 2 1/2 cups, rinsed and picked over; 6 cups water; 2 bay leaves; ½ teaspoon sea salt; ½ teaspoon ground cumin; ¼ teaspoon cayenne pepper; ¼ teaspoon black pepper, freshly ground; 1 jalapeno, minced (remove the seeds and center for a milder flavor); 1 lemon, juice and zest of; 2 garlic cloves, minced; ¼ teaspoon salt; 1 cup Italian parsley, packed; 2 cups cilantro, packed; ¼ cup olive oil; 2 tablespoons olive oil; ½ teaspoon salt; ½ teaspoon ground cumin; 8 slices bread, country white

Servings: persons

1 ½ cups spanish chorizo, chopped, about 6 ounces
1 ½ cups onions, chopped, about 1 onion
1 ½ cups carrots, peeled and chopped, about 2 carrots
½ cup olive oil
3 garlic cloves, minced
1 lb black beans, dried, about 2 1/2 cups, rinsed and picked over
6 cups water
2 bay leaves
½ teaspoon sea salt
½ teaspoon ground cumin
¼ teaspoon cayenne pepper
¼ teaspoon black pepper, freshly ground
1 jalapeno, minced (remove the seeds and center for a milder flavor)
1 lemon, juice and zest of
2 garlic cloves, minced
¼ teaspoon salt
1 cup Italian parsley, packed
2 cups cilantro, packed
¼ cup olive oil
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon ground cumin
8 slices bread, country white

1
Black bean soup and assembly:.
2
In a large (3 1/2 quart) Dutch oven or soup pot heated over medium heat, cook the chorizo, onion and carrots in the olive oil until soft, 8 to 10 minutes.
3
Add the garlic and cook until aromatic, about 1 minute.
4
Stir in the beans, water and bay leaves and bring to a simmer over high heat.
5
Reduce the soup to a bare simmer over low heat, cover and cook until the beans are tender, about 2 hours, stirring occasionally.
6
Stir in the salt, cumin, cayenne and black pepper after the first hour of cooking.
7
When the beans are soft, puree one cup of the soup in a blender or food processor, then add back to the pot.
8
This makes about 8 cups soup.
9
Serve the soup with a dollop of salsa verde and the cumin toasts.
10
The soup will keep, refrigerated, for 5 days.
11
Salsa verde:.
12
In the bowl of a food processor, pulse together the jalapeno, lemon juice and zest, garlic, salt, parsley and cilantro until finely chopped.
13
Remove to a small bowl; add the olive oil and mix until combined.
14
Cover and refrigerate until needed.
15
This makes a generous cup of salsa and will keep, refrigerated, for up to 5 days.
16
Cumin toasts:.
17
Heat the oven to 400 degrees.
18
In a small bowl, whisk together the olive oil, salt and cumin.
19
Brush the sliced bread with the oil and toast until golden brown on one side, about 5 minutes.
20
Set aside.

934

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 ½ cups spanish chorizo, chopped, about 6 ounces, 1 ½ cups onions, chopped, about 1 onion, 1 ½ cups carrots, peeled and chopped, about 2 carrots, ½ cup olive oil, and more.

Yes, Black Bean and Chorizo Soup With Cumin Toasts and Salsa Verde falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Black Bean and Chorizo Soup With Cumin Toasts and Salsa Verde

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions