Black Bean and Chorizo Soup
Recipe courtesy of CanolaInfo.org.
1 tablespoon canola oil
1/2 onion, chopped
1 clove garlic, minced
1 tomato, seeded and chopped
1 ancho chile, seeded, soaked in hot water
1 pasilla pepper, seeded, soaked in hot water
1 (19-ounce) can black beans, drained and rinsed
1 bouquet garni*
1 lime, halved
4 cups chicken broth
2 tablespoon mezcal or tequila
salt to taste
6 tablespoons chorizo, fried and crumbled
6 tablespoons low-fat buttermilk
- In deep pan or pot, heat canola oil at high heat and add onion. Sauté until brown and add garlic. Reduce heat to medium. Stir in tomato and peppers. Cook 15 minutes, stirring constantly to avoid burning.
- Combine black beans, bouquet garni, limes and broth with mixture. Cook 5 minutes.
- Add mezcal or tequila, salt and discard lime halves and herbs. Cook 10 minutes. Blend and season to taste.
- Garnish with buttermilk and chorizo.
Makes 10 servings.
*Bouquet garni is a bundle of herbs used to prepare soup, stock and various stews. The bouquet is boiled with other ingredients, but removed prior to consumption. To make the bouquet, use 1 tablespoon each of dried cilantro, oregano and marjoram and place in cheesecloth to form a bundle.
Tip: If too thick, add more broth to the soup.
Nutritional Information Per Serving (1/10 of recipe; 1/2 cup): Calories: 180; Total Fat: 7g; Saturated Fat: 2g; Cholesterol: 10mg; Total Carbs: 18g; Fiber: 6g; Protein: 10g; Sodium: 310mg.
Recipe and photograph courtesy of CanolaInfo.org.