Hobby Farms Editors
July 30, 2012
Black Bean Soup with Chorizo and Chocolate. Photo courtesy iStockphoto/Thinkstock (HobbyFarms.com)
Courtesy iStockphoto/Thinkstock

Soups and Stews

Yield: 4 to 6 servings


Black Bean Soup

  • 1 T. olive oil
  • 2 links smoked Spanish chorizo, diced
  • 1 large sweet onion, diced (about 2 cups)
  • 4 large garlic cloves, minced
  • 1 T. ground cumin
  • 1/2 tsp. chipotle chili powder
  • 1 tsp. orange zest
  • 3 cups cooked black beans, or two 15-ounce cans, drained and rinsed
  • 2 cups chicken stock
  • 2 ounce bittersweet chocolate, chopped
  • salt to taste

Mango salsa

  • 1 mango, peeled and diced
  • 2 T. red onion, diced
  • 1 garlic clove, minced
  • 2 T. red bell pepper, diced
  • 1 T. cilantro, minced
  • juice of 1 lime


Black Bean Soup
In large stockpot, heat olive oil. Add chorizo, onion and garlic, and cook until onion becomes soft and starts to brown at the edges. Add cumin, chipotle chili powder and orange zest. Cook, and stir for one minute to toast spices.

Add beans and chicken stock. Bring to boil, lower heat, cover, and simmer for 45 minutes to one hour. Add chocolate and salt to taste.

Mango Salsa
In medium bowl, combine mango, onion, garlic, red pepper, cilantro and lime juice.

Serve soup hot with spoonful of mango salsa on top and a sprinkle of cilantro leaves.

Excerpt from Soups & Stews, part of the Popular Kitchen Series, with permission from its publisher, BowTie, Inc. Purchase Soups & Stews here.


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