Black Bean Soup with Chorizo

jillpickle:  After having some great meals this weekend in Door County it was time for one of our favorite soups.   Jill made Black Bean Soup with Chorizo from Cooking Light.  This is a really good soup with a little zip to it.  Not quite as spicy as it could be since we used “mild” Chorizo.  Jill also added 2 carrots and smoked paprika which adds a really nice flavor.  She left out the coriander.  The soup is topped with cilantro.  I also shredded some Parmesan cheese on top and added a dollop of mascarpone cheese to cool off the spicy flavor.  You could also use a little sour cream instead of the mascarpone cheese.

We had some really good French bread and Brie at the Base Camp Coffee Shop in Sister Bay this weekend.  So… we decided to have a baguette with Brie and roasted garlic with a little salt on top for an appetizer and side dish.  Really great meal!


2 responses to “Black Bean Soup with Chorizo

  1. Wow! You guys are eating and cooking pretty fancy meals! I found smoked paprika at the farmers market here, and it really adds a great flavor to dishes.

  2. This soup is probably one of my favorites! And I hated beans as a child!

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