cookmarked logo      
from Debra's cookbook

Black Bean Soup with Chorizo, Ham, and Bacon




  • 1 ham steak, about 14-16 ounces weight, medium diced
  • 1 (8-10 ounce) package Mexican chorizo (I used ground chorizo, not the link-sausage type of chorizo. If you choose a link-style, be sure to take it out of the casing first.)
  • 6 slices bacon, rough chopped
  • 1 large onion, medium diced
  • 2 cloves garlic, chopped
  • 5 (15 ounce) cans black beans, drained and rinsed
  • 1 (28 ounce) can fire roasted crushed tomatoes
  • 1 chipotle chile in adobo, chopped fine
  • 2-4 cups chicken stock or broth, amount depending on preferred soup consistency
  • 1 teaspoon ground cumin
  • 1 teaspoon coriander
  • sour cream, optional for garnish
  • chopped cilantro, optional for garnish
  • Preparation:
    1. In a heavy frying pan, cook bacon until fat has rendered and bacon it crisp. Remove bacon from pan, reserving 2 tablespoons of rendered fat in pan.
    2. 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.
    3. Put all ingredients into a 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.
    4. Serve topped with sour cream and chopped cilantro if desired.
    5. 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 you 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.

      copy recipe

    modified: 2012.06.18 | created: 2012.06.18

    cookmarked logo