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Spicy Cuban Black Bean & Sausage Soup




Source of Recipe


Bahama Billy's, Carme, CA


List of Ingredients




2 T. vegetable oil
8 cups cooked black beans
1 lb. Mexican chorizo sausage
10 cups chicken broth
1 lb. bacon, chopped into 1/4" pieces
2 cans chopped tomatoes
1 yellow onion, minced
1 cup dry sherry
3 garlic cloves, minced
1/2 cup cornstarch
1 tsp. ea. ground cumin, dry oregano, chili powder
1/2 bunch cilantro, chopped


Recipe



Heat oil in large heavy pot.
Remove casing from sausage. Add sausage and bacon to pot. Brown well.
Add onion, garlic, cumin, oregano, and chili powder. Cook over med. heat until onion is soft.
Add beans, broth, and tomatoes. Bring to boil. Simmer for a few minutes.
Transfer soup in batches into food processor. Pulse to partially puree. Leave a few cups of soup unblended.
Combine blended and unblended soup in pot. Bring back to boil.
In separate bowl, mix sherry and cornstarch. Add to soup. Simmer for a few minutes to cook cornstarch. Turn off heat.
Stir in cilantro.
Serve with fresh salsa, avocado, and sour cream. Freeze excess soup for future use.