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Fast & Fresh!-Quick Black Bean Soup
October 01, 2017

Fast & Fresh!-Quick Black Bean Soup

With the fall weather season coming up, soup is always a welcome meal. The basis of soup to me sometimes is to use what I have on hand and whatever is in my fridge.

To make a quick bean soup, the shortcut is canned beans. But, because you are not using dry beans which are cooked longer and adds more depth and flavor, you have to amp up the seasonings when using canned.The solution is to be generous with aromatics and spices.

This quick black bean soup has lots of flavor packed and cooks in a small amount of time. To give heat and smokiness to the soup (something you would normally get with a pork ham hock)I used Spanish smoked paprika in addition to chipolte powder for a little heat. To give the soup even more flavor, cooked chorizo sausage is added to this quick and tasty soup.

So if you are in the mood for a soup as a meal this recipe delivers! To dress it up for serving, top each serving of your choice with fresh tomatoes, cilantro, parsley or whatever you like with a dollop of sour cream and fresh squeezed lime juice.

This soup is one of my favorites to cook when short on time and I hope it becomes one of your favorite quick meals, too!

Chef Vanessa,

Quick Black Bean Soup

Makes 4 servings

(About 1 1/2 cups per serving)


2 tablespoons of olive oil

2 cans of black beans, drained (not rinsed)

1 cup of chopped cooked chorizo sausage

1 large red onion, chopped

2 cloves of garlic, minced

2 cans of black beans, drained (not rinsed)

1/2 teaspoon of oregano

2 1/2 cups of chicken stock or broth

1 teaspoon of chipolte powder

2 teaspoons of Spanish smoked paprika

1 teaspoon of cumin

1/4 cup of sour cream (optional)


Using a large pot bring to medium heat. Add the oil. Saute the sausage until slightly browned.

Add the onions and garlic to the pan and saute until they become fragrant and somewhat soft. Should take a couple of minutes. Place onto a plate and set aside.

Add the drained black beans to the same pot and add the oregano, chicken broth or stock, chipolte powder, paprika and cumin.

Using an immersion blender, pulse the mixture until it becomes slightly coarse, but do not blend completely. (You want some texture of the beans left.)

Add the chorizo sausage back to the pot. Bring to a boil.

Cover the pot and then reduce the temperature to a simmer and cook for 10-15 minutes to allow the flavors to blend.

Serve the soup evenly among four bowls. Dollop one tablespoon of sour cream on top of each bowl if desired.

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