Love this soup!
Smokey black bean and chorizo soup
Ingredients;
2tsp olive oil
1 red onion (finely chopped)
3 sticks of celery (finely chopped)
115g Chorizo sausage
3 garlic cloves (crushed)
½ tsp chilli flakes
2 tsp smoked paprika
2 cans of black beans in water
1 can of chopped tinned tomatoes
1 chicken stock cube – to make 750ml of stock
2 tsp Lime Juice
1/2 avocado (chopped)
1 red chilli (finely sliced)
Instructions;
1; Heat the oil in a large pan over a medium heat. Cook the onion and celery, stirring for 5 mins or until softened. Add the chorizo, garlic, chilli flakes and paprika and cook, stirring occasionally for 3 mins until the chorizo is golden.
2;Add the beans, tomatoes and stock and bring to a boil. Reduce the heat to a simmer, partially cover, and cook for 15 minutes. Set aside to cool slightly.
3;Transfer half the soup to a blender or food processor, and blitz until smooth. Return to the pan and reheat over a medium-low heat until hot. Stir through the lime juice and season to taste. (I don’t bother with this, just use stick blender in the pan until it’s the consistency that I want.)
4;Ladle into bowls and serve topped with the avocado and chilli.