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Black Bean Soup With Chorizo, Ham, and Bacon

5.00 Mitt(s) 7 Rating(s)7 votes, average: 5.00 out of 57 votes, average: 5.00 out of 57 votes, average: 5.00 out of 57 votes, average: 5.00 out of 57 votes, average: 5.00 out of 5

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Level: Easy

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Description

A hearty, spicy soup that will fill up all your empty spaces and leave you saying, “Man, that’s good stuff!”

Ingredients

  • 6 slices Bacon, Rough Chopped
  • 8 ounces, weight To 10 Ounces, Weight Mexican Chorizo
  • 1 whole Large Onion, Medium Diced
  • 2 cloves Fresh Garlic, Chopped
  • 1 whole (14-16 Oz. Size) Ham Steak, Medium Diced
  • 4 cans (15 Oz. Size) Black Beans, Drained And Rinsed
  • 1 can (28 Oz. Size) Crushed Fire-roasted Tomatoes
  • 2 cups To 4 Cups Chicken Broth Or Stock, Depending On Preferred Soup Consistency
  • 1 whole Chipotle Chile In Adobo, Finely Chopped
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Ground Coriander
  • Sour Cream, Optional For Garnish
  • Chopped Cilantro (optional, For Garnish)

Preparation

In a heavy frying pan over medium heat, cook bacon until of the fat has rendered and bacon is crisp. Remove bacon from pan, reserving 2 tablespoons of the rendered fat in pan (save the rest for another use or discard it).

Add the chorizo, onion, and garlic to the pan along with the 2 tablespoons reserved bacon fat. Cook over medium heat, stirring as needed, until onion is translucent.

Put all of the ingredients into a large crock pot (except sour cream and chopped cilantro) and stir to distribute ingredients. Cook on high for 4 hours or low for about 6-8 hours.

Serve topped with sour cream and chopped cilantro if desired.

Cook’s note: This soup is spicy hot, but the level of heat depends on the how the manufacturer has seasoned the chorizo and also upon the chipotle chile in adobo. Different varieties of chorizo may be seasoned hotter than others. For those who need to cut back on the heat level, don’t add the chipotle chile in adobo because it carries quite a bit of heat. Another option is to cut the chile open and remove the seeds prior to chopping the chile. Throw the seeds away and just add the remainder of the chopped chile to the soup.

Recipe inspired by Charro Beans at Allrecipes.

2 Comments

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cwells on 1.29.2012

Adding this to my “must make” list this winter!

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Laurie - Simply Scratch on 1.27.2012

This looks awesome!

7 Reviews

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Cinnie Martin on 8.15.2015

I didn’t have any bacon or ham on hand when I made what I call this Mexican soup and I also added grated carrots for an extra boost of veggies, and I used a fresh red chilli as I only had plain canned tomatoes but it was really good, not too spicy (I don’t really do heat well). I will definitely make it again, maybe add a bouquet garni of coriander stalks for extra flavour.

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hjcary on 4.8.2015

Made this tonight and my husband says “This is Awesome!”. It went over well with all 6 of us. I did not have the Chipotle chili in adobe sauce but that was ok since two of my kids can’t handle anything spicy.

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SarahKay on 1.10.2013

Wow, this soup was amazing.

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kitchenlovenest on 2.21.2012

Love, love, love this! The depth of flavor is awesome, the spice level perfect, and it makes enough to feed a crowd–which is exactly what I did with it. Yum!!

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lorihaase on 2.5.2012

I made this soup for a “Souper Sunday” party and it was a big hit!! I will definitely be making it again!

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