Chorizo and Black Bean Soup

Name: Chorizo and Black Bean Soup
Cuisine: Mexican
Ingredients: 2 (2.5-ounce) links fresh chorizo or spicy bulk pork sausage; 2 (2.5-ounce) links fresh chorizo or spicy bulk pork sausage; 1 onion; 1 red, yellow, or green bell pepper; 1 red, yellow, or green bell pepper; 1 red, yellow, or green bell pepper; 1 teaspoon Mexican or Taco Seasoning Blend or ½ ground cumin and ½ teaspoon chili powder; 1 teaspoon Mexican or Taco Seasoning Blend or ½ ground cumin and ½ teaspoon chili powder; 1 teaspoon Mexican or Taco Seasoning Blend or ½ ground cumin and ½ teaspoon chili powder; 2 chicken bouillon cubes or 1 (14.75-ounce) can chicken broth; 2 chicken bouillon cubes or 1 (14.75-ounce) can chicken broth; 1 (15-ounce) can black beans, rinsed and drained; 1 (14.5-ounce) can diced tomatoes, undrained; 2 cups chopped spinach, kale, or chard; 2 cups chopped spinach, kale, or chard; 2 cups chopped spinach, kale, or chard

Preparation info

6
Servings; WPS = 13.5 oz .

Difficulty
Easy

Appears in

The Campfire Foodie Cookbook

By Julia Rutland

Published 2017

About

Fresh Mexican chorizo is uncooked, spicy ground pork sausage that is removed from the casing and cooked like ground beef in this recipe. Portuguese chorizo is a ready-to-eat, firm-textured sausage seasoned with smoked paprika. You can substitute Portuguese chorizo, or any smoked sausage, but it will need to be sliced and cooked with a little bit of olive oil so it doesn’t stick and burn.

Ingredients

Americas
Mexico
Soup

Ingredients

Method