Quick Black Bean Soup (America's Test Kitchen)

1. 1

   Bring the broth to a boil, covered, in a large saucepan and set aside.

2. 2

   Meanwhile, cook the chorizo in a large Dutch oven over medium heat until browned and the fat is rendered, about 5 minutes.

3. 3

   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.

4. 4

   Remove the puree to a bowl.

5. 5

   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.

6. 6

   While the vegetables cook, puree 4 cups of the beans and the water together in the food processor until smooth.

7. 7

   Stir the oregano, cumin, and cayenne into the Dutch oven and cook until fragrant, about 1 minute.

8. 8

   Stir in the broth, pureed beans, and remaining whole beans.

9. 9

   Bring to a simmer and cook until the whole beans have warmed through, about 5 minutes.

10. 10

    Turn off the heat, stir in the cilantro and season with salt and Tabasco to taste.

11. 11

    Serve with the lime wedges.

12. 12

    Note: Soup can be refrigerated in an airtight container for up to 3 days, or frozen for up to 1 month.

* Per serving · 4 servings · Values may vary.