Vegan Chorizo Black Bean Soup
Ingredients
- 1 tbsp. avocado oil
- 1 medium yellow onion, diced
- 1 large carrot, diced
- 2 celery rib, diced
- 1 red bell pepper, diced
- 1 tbsp. minced garlic
- 10 oz. pack of Abbott’s Butcher Chorizo
- 4 cups black beans, cooked
- 1 - 32 oz. no chicken broth or vegetable broth
- 1 tbsp. ground cumin
- 1 tbsp. chili powder
- 1 tablespoon fresh lime juice
- 2 tbsp. fresh cilantro, minced
- Salt and pepper to taste
Preparation
In a large pot, heat avocado oil over medium high heat. Add in vegan chorizo and cook until brown, about 5-7 minutes. Remove from the pot and set aside.
Pour in 2 tbsp. of water and add in the onion, carrot, celery, and red pepper. Cook until tender, about 8 minutes. If vegetables begin to stick, add another 1-2 tbsp. of water at a time to prevent sticking.
Add in the garlic and cook for an additional 2 minutes.
Sprinkle in cumin and chili powder. Mix with vegetables and then add in the black beans and broth. Reduce heat to medium/low heat and let simmer for 25 minutes.
Transfer 3 cups of the mixture to a blender and vent a little to let steam escape. Blend until smooth.
Return puree to your pot and stir until blended. Add in cilantro, lime juice, and chorizo. Salt and pepper to taste.
