Description
A hearty soup featuring chorizo sausage, rice, and beans.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound chorizo sausage, casings removed and crumbled
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon smoked paprika
- 6 cups chicken broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 cup uncooked white rice
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add chorizo and cook, breaking it up with a spoon, until browned. Drain off excess fat.
- Add onion, carrots, and celery to the pot. Cook until softened, about 5 to 7 minutes.
- Stir in garlic, cumin, oregano, and smoked paprika. Cook for 1 minute until fragrant.
- Pour in chicken broth and diced tomatoes. Bring the mixture to a boil.
- Add black beans, kidney beans, and uncooked rice. Reduce heat to low, cover, and simmer for 20 to 25 minutes, or until the rice is tender.
- Season with salt and pepper to your taste.
Notes
- For a thicker soup, mash about 1/2 cup of the beans against the side of the pot before adding the remaining ingredients.
- You can substitute pinto beans for kidney beans if you prefer.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 6
- Sodium: 850
- Fat: 18
- Saturated Fat: 6
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 12
- Protein: 25
- Cholesterol: 55
Keywords: chorizo, rice, bean soup, hearty soup, quick dinner, sausage soup