Back to today. I cheated. I wanted to make this soup with the Chorizo but I STILL have sausages left that are roasted pepper with five cheese chicken sausage. I made the mistake of going to Costco. . .and of course they only sell things in humongous sizes, so what was suppose to be for Calzones earlier seems to be multiplying at a rapid rate in my refrigerator. I swore I only had a few left before I made the soup tonight. I STILL have a few left. Ugh! Either way, this soup is delicious. The broth is thin, but then it is suppose to be and the flavors are really nice together. I enjoy a lot of vegetables in my soups, so this soup was perfect. The sausage flavor didn't overpower the chicken and the black beans. This soup recipe came from the Siena restaurant in Cape Cod, MA.
Black Bean Soup with Chorizo and Chicken
2 T. olive oil
1 pound fresh chorizo or other spicy sausage, casings removed
2 c. chopped peeled carrots
1 1/2 c. chopped onion
1 1/2 c. chopped celery
2 bay leaves
6 garlic cloves, chopped
2 T. chopped fresh thyme
5 c. (or more) low-salt chicken broth
3 15-ounce cans black beans, drained and rinsed
1 pound skinless, boneless chicken breast halves, cut into 3/4-inch cubes
Heat oil in heavy large pot over medium-high heat. Add chorizo and next 4 ingredients. Saute' until sausage is cooked through, breaking up sausage with back of spoon, about 10 minutes. Add garlic and thyme; saute' 2 minutes. Add 5 cups broth; bring to boil, reduce heat to medium, and simmer 20 minutes. Add beans and chicken; simmer until chicken is just cooked through, about 10 minutes, adding more broth if desired. Discard bay leaves. Season with salt and pepper.