Black Bean and Chorizo Soup

Prep Time


Cook Time

25 min




1 1 tbsp Country Range Extra Virgin Olive Oil

5050 g chorizo, finely diced

1 1 small red onion, finely diced

1 1 red pepper, deseeded and finely diced

2 2 tsp Country Range Garlic Powder

½ ½ tsp Country Range Cayenne Pepper

1 1 tsp Country Range Smoked Paprika

1 1 tsp Country Range Ground Cumin

1 1 sachet bouquet garni

400400 g tin black beans, drained and rinsed

1 1 lime (juice only)

500500 ml Country Range Vegetable Stock (hot)

salt and pepper to taste

flat leaf parsley, roughly chopped, to garnish

Multiply by
  • 1Heat the oil in a large saucepan, add the chorizo and sauté until crisp.
  • 2Add the onion and cook for 5 minutes until softened.
  • 3Add 3/4 of the red pepper, garlic powder, cayenne pepper, smoked paprika, cumin and cook for a further 2 minutes.
  • 4Add the bouquet garni sachet, black beans, lime juice and stock and simmer for 15 minutes.
  • 5Season to taste. Serve in large bowls with the reserved red pepper and roughly chopped flat leaf parsley to garnish.