Negra Modelo Chorizo & Black Bean Soup |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 10 |
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This is my very tasty, inexpensive, somewhat spicy take on black bean and chorizo soup...made better with BEER! Ingredients:
2 cups diced chorizo sausage |
3 (12 ounce) bottles negra modelo beer |
2 (15 ounce) cans black beans (with juice) |
1 (15 ounce) can black beans (drained) |
2 (11 ounce) cans corn (drained) |
1 medium sweet onion, diced |
1 medium green bell pepper, diced |
3 carrots, chopped |
3 celery ribs, with leaves chopped |
handful fresh cilantro, chopped (leaves and stems) |
1/4 teaspoon ground cayenne pepper |
1/4 teaspoon crushed red pepper flakes |
1/2 teaspoon ground black pepper |
1 teaspoon whole cumin seed |
1/2 teaspoon ground cumin |
2 teaspoons minced garlic |
3 teaspoons sea salt (or to taste) |
2 teaspoons lime juice |
2 quarts water |
2 tablespoons olive oil |
Directions:
1. Heat 2 tbsp olive oil in a large soup pot over med/high heat.
2. Add chorizo and cook until it begins to brown.
3. Lower heat just a touch and stir in onion, garlic and peppers, sauteing just until peppers are tender.
4. Add water and beer.
5. Stir in carrots, celery, corn, beans, cilantro and spices.
6. Bring to a boil, then reduce heat and simmer for about an hour.
7. Eat, enjoy, and have plenty for leftovers (its even better the next day)!
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