13 January 2019
Recipe from Cook's Illustrated All Time Best Soups, 2016, p. 33
The recipe in the book is "easy black bean soup with chorizo". I substituted kielbasa for the chorizo because it is familiar and a sausage that we have often for dinner. I am not familiar with the various kinds of chorizo that are available in the market and when we've had them in the past they were usually too spicy for our tastes. Thus to be on the safe side I made the substitution.
This was an easy soup to make, taking just over an hour to finish. Most of the hands-on work comes from preparing the ingredients before starting the cooking. Canned black beans and chicken broth were processed in a food processor and set aside. In a Dutch oven, kielbasa, chopped onion, and chopped bell pepper were cooked in oil until lightly browned. Garlic, oregano, cumin, and chili powder were added and cooked for about 30 seconds. Additional broth was added with the processed beans and additional whole canned black beans. After simmering for about 15 minutes fresh cilantro was added.
This was very much a black bean soup with the legume dominating the flavor. If you like black beans it is likely you will like this soup. The kielbasa didn't add much in terms of either flavor or texture. The soup was okay, both freshly made and as a left over, but with many home made soups that are better, we probably will not make this one again.
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