Chorizo and black bean soup

Black bean soup

Did you know it’s National Soup Month?

Explains why I’ve been eating so much of the stuff lately – although my post-Christmas bank balance might also have something to do with that.

I love that there’s a month to celebrate a food that’s both heartwarming and healthy. Having said that, I wouldn’t say no 30 days of pizza if we decided to celebrate that food in Feb!

In January, we’re all about the juices and smoothies, giving our bodies a chance to ‘cleanse’. But, if you think about it, that doesn’t really make much sense. Why opt for a cold vegetable-based drink in the middle of winter, when you could get the same health benefits from a hot, nutritious bowl of soup?

So, to celebrate National Soup Month, here’s a recipe for chorizo and black bean soup. Not only is this dish a great winter warmer, its spices also give it the kick I usually need to wake me up of a weekday lunchtime!

Black beans are a tasty, protein-rich legume with a weight that far surpasses their low calorie content, meaning they’re great for helping you feel full. I’ve been eating them with just about everything recently – they’re my superfood (or should i say souperfood, haha!) of the month.

Try serving this chorizo and black bean soup with soured cream or avocado, and maybe a few sneaky tortilla chips, to make a real meal out of it. Here’s the recipe.

Ingredients

  • 1/2 red bell pepper, chopped
  • 1 garlic clove, finely chopped
  • 4 spring onions
  • 1 jalapeño chopped
  • Pinch cayenne
  • 1/2 tsp cumin
  • 1 tbsp bouillon powder mixed with 1/2 litre boiling water
  • 400g black beans (100g reserved to top soup with)
  • 100g tomatoes, quartered
  • 100g sweetcorn
  • 1 tbsp fresh coriander, chopped
  • 2 chorizo sausages, cooked and chopped into chunks

Method

Lightly fry the pepper, garlic, spring onions and jalapeño with the cayenne and cumin for 2-3 minutes in a large pan. Add 300g of the black beans, along with the tomatoes and sweetcorn, and cover with the bouillon powder stock.

Bring the mixture to the boil and allow to simmer for around 10 minutes before taking off the heat and blending carefully.

Return the pan to the heat and add the chorizo, coriander and remaining black beans. Simmer until the chorizo is heated through.

Serve in a large bowl with avocado and soured cream, and a few tortilla chips on the side.