BLACK BEANS & CHORIZO SOAP
Ingredients:
400g Spanish chorizo
150g smoked bacon
3 garlic cloves
1 red bell pepper
1 red onion
1 habanero pepper
1 medium carrot
1 celery stalk
2 tbsp olive oil
1 tsp ground cumin
1 tsp smoked paprika
1 tsp dry oregano
150ml dry red wine
40ml red wine vinegar
500ml beef stock
400g cooked black beans
A bunch of fresh oregano
Salt and pepper to taste
For garnish:
Sour cream
Any kind of crumbly cheese (I used feta cheese)
Red onion
Avocado
Cilantro
Preparation:
Cut the chorizo into small cubes, and the bacon into thin slices. Finely dice the bell pepper, onion, carrot and celery. Mince the garlic and habanero pepper.
Heat the olive oil in a pot over medium heat. Add the chorizo and bacon. Cook until most of the fat has rendered out. Reserve, leaving the fat in the pot.
Add all your veggies. Cook for 8 minutes over medium-high heat. Add the cumin, paprika, dry oregano, salt and pepper. Cook for 2 minutes. Add the wine, vinegar and let most of the liquid evaporate. Add the stock and fresh oregano (I would suggest making a bouquet garni, so that it’s easier to remove later). Cover and cook for 30 minutes.
Remove from heat, fish out the oregano and blend the soup until smooth. Add back the chorizo, reserving some for garnish.
Plate up, adding some sour cream on top, more crispy chorizo, cheese, red onion, avocado and cilantro. Serve with additional lime wedges.