Slow cooker black bean chorizo soup
Slow cooker black bean chorizo soup is an easy-to-prep dinner with deep, rich flavors – perfect for a cozy night in!
Yield: 8 servings
Ingredients
- 1 pound dried black beans
- 1 ham hock
- 8 cups low-sodium chicken stock
- 1 medium onion, chopped
- 1 bell pepper, chopped (preferably red but green works too)
- 4 cloves garlic, minced
- 1 tablespoon dried oregano
- ½ teaspoon kosher salt
- ½ teaspoon cayenne pepper
- 1 bay leaf
- 12 oz. chicken chorizo, sliced in ½-inch pieces (see notes)
For serving:
- shredded cheddar cheese, sour cream or Greek yogurt, chopped fresh cilantro, hot sauce, sliced avocado
Instructions
- Add everything but the chorizo to the slow cooker. Cover and cook on low for 8 hours.
- Meanwhile, heat a large skillet over medium-high heat. Brown the sausage on both sides, about 5 minutes total.
- After 8 hours, remove the bay leaf and ham hock from the soup and discard.
- Use a potato masher and lightly mash the beans.
- Add the seared chorizo to the soup and stir to combine.
- Cover and cook on low for an additional 45 minutes to let the flavors combine.
- Taste and adjust seasonings and serve warm, with desired toppings.
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Notes
I use a chicken chorizo, like Aidell’s chicken sausage, but you could substitute regular chorizo. Just make sure to cook it in the pan until browned and cooked through,
Ham hocks are a Southern favorite for flavoring soup, especially on a budget. If you can’t find any, you could substitute chopped salted pork, chopped smoked bacon or chopped smoked ham.
I prefer the beans partially mashed. I think it gives more texture and creaminess to the soup, but you can skip that step if you prefer.
Nutrition
Serving: 1serving | Calories: 380kcal | Carbohydrates: 42g | Protein: 31g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Cholesterol: 50mg | Sodium: 1027mg | Fiber: 11g | Sugar: 4g
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