Black Bean Chorizo Soup with Spicy Cumin Cream {Crock Pot/Slow Cooker Recipe}

Serve Soup

Serve Soup

Nothing warms up the body like a spicy black bean soup on a cold wintry day. I like to enjoy this soup with a rustic and wholesome texture which is why I hold back some of the beans before blending the soup. I then add into the soup the whole beans before serving. In Colombia, beans are cooked with pork and pork fat so here is my twist, adding just a few crunchy pieces of chorizo and spoonful of cumin infused sour cream.

BLACK BEAN SOUP WITH CHORIZO AND CUMIN INFUSED CREAM

  • Time: 24 hours to soak beans + 5 mins to prepare + 5 hours to cook
  • Difficulty: easy
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Ingredients for the soup:
4 cups black beans (soaked for 24 hours, rinsed twice and drained – see notes)
4 cups chicken or vegetable broth (I prefer chicken for added depth of flavor)
1 onion diced
1 tsp chili powder
1 tsp ground cumin
1/2 tsp dried oregano
3 garlic cloves, pressed
3 tbsp of tomato concentrate
Salt to taste

Ingredients for the toppings:
1 tsp cumin seeds
½ tsp chili flakes
⅓ cup of sour cream
1 small or ¼ large dried chorizo sausage

Instructions
Put all the ingredients into the crock pot (known as slow cooker in UK) except for the tomato paste – see notes
Cook on high for the first hour
After the first hour, turn down to low and continue to cook for 3 to 4 hours
When the beans are cooked, add the tomato paste and cook for another 10 minutes
Take out 2 cups of the cooked beans and blend the rest with an immersion blender or in batches in a regular blender
Put the whole beans back into the soup (for added texture)

Make the toppings:
Chop the chorizo into small cubes and stir fry (no need to add oil as the chorizo will cook in it’s own fat) until lightly crunchy
In a small pan, very lightly warm up the chili and cumin seeds until they give off their fragrance
Add them to the sour cream and mix until well combined
Add both to soup as desired

Notes:
If you want to cook the beans in less time, you can keep them on high. However, I think the longer they cook, the better the flavor gets.
Don’t add tomatoes at the beginning as they inhibit the cooking of the beans and they will take twice as long to cook. Always add tomatoes at the end of the cooking process.
Chili powder is a blend of mild red chiles and other spices. It is not cayenne pepper, which is extremely spicy (check labelling).
The reason why it’s so important to soak and rinse the beans is to remove phytic acid which inhibits our ability to absorb nutrients.
Another reason, and to me the most important one, is that when you soak the beans before cooking, you eliminate the enzymes which can cause digestive problems. I find that beans from cans cause more digestive disruptions that those I soak and cook from scratch. This is a good website page on Dry Bean Cooking Basics.
This recipe is my own.

© 2014-2015 Caroline’s Family Kitchen and CarolinesFamilyKitchen.com

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