This week, I choose the black bean and chorizo soup since I still had some chorizo in the freezer since week 1 and I thought it was time to use it. Also, I had all the ingredients except the beans, so the soup only cost me $1.48. Awesome!!!
This soup was quite easy to make. Once again tho, I failed to plan ahead and soak the beans over night. Instead, I did it the fast way by boiling water and poring it over the rinsed beans and letting it
sit for an hour. This is usually not my method of choice, but I ran out of days in the week. I chopped the onion and cut the Spanish Chorizo while I let the beans soak. If you do not remember from Week 1 soup, the chorizo is actually a smoked Spanish chorizo from a sausage shop east of downtown San Jose called Goulart. If you aren't familiar with the Spanish chorizo, I recommend you take a trip to Goulart. It's $5 for two big links and so worth it. The sausage is smoked so it's not as greasy as the Mexican chorizo that we are used to (and love).To make the soup, I sauteed the chorizo and onion for just a few minutes until the chorizo was warm. I added the oregano, salt, broth, and soaked, rinsed beans. This was brought to a simmer and covered and let simmer for about an hour or until the beans were soft. After, it simmered, I added the orange juice. If I make this again, I will even add more orange juice. Somehow only a few bites had orange flavor and that really helped to bring out the chorizo. My first taste of the finished soup was so-so. It tasted like beans and sausage. But overnight the flavors blended together and I had a great meal the next day!
After making this soup, I found out that my family doesn't like black beans. Huh, what now? A whole pot of soup and no one to eat it, so the next day I brought it into the office and I invited my favorite coworkers to east soup with me. They were a little camera shy, so I didn't get a picture, but trust me, they ate it and loved it. It also helps that it was a cold, rainy week and that put people in a soup mood, but also, the soup was good. I might even play around with this soup a little more and see what I could add to it. I think it's on the verge of being something really awsome. I can imagine eating it with corn tortillas. The recipe suggests a bit of sour cream. That might work. Or I wonder what would happen if I ate it over Spanish rice. Hmmmm... that sounds quite yummy. A little cheese on top. I think I might be on to something :-)
Ingredients:1/2 pound dried black beans / $1.48 / Lucky's
8 ounces chorizo (more for more chuncky soup) /Goulart
1 cup onion / from home
4 cups broth / from home
1 tablespoon oregano / from home
salt / from home
1/2 cup - 1 cup orange juice (to taste) / from home
Prep time: 5 minutes (plus 1 - 8 hours soaking beans)
Cook time: 1 hour
Servings: 4
Taste: 4
Prep: super easy
Cost: $1.48
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