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Black Bean Soup with Chorizo, Ham, and Bacon
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Black Bean Soup with Chorizo, Ham, and Bacon

This hearty soup (or chili if you deside to make it thick) is brought to life by ham, chorizo, black beans and as much heat as you can take! Top it with sour cream and some chopped cilantro for a touch of flare and another layer of flavor.
Prep Time15 mins
Cook Time4 hrs
Total Time4 hrs 15 mins
Author: Terri @ that's some good cookin'

Ingredients

  • 1 ham steak, about 14-16 ounces weight, medium diced
  • 1 8-10 ounce package Mexican chorizo (I used ground chorizo, not the link-sausage type of chorizo. If you choose a link-style, be sure to take it out of the casing first.)
  • 6 slices bacon, rough chopped
  • 1 large onion, medium diced
  • 2 cloves garlic, chopped
  • 4 (15 ounce) cans black beans, drained and rinsed
  • 1 (28 ounce) can fire-roasted crushed tomatoes
  • 1 chipotle chile in adobo, chopped fine
  • 2-4 cups chicken stock or broth, amount depending on preferred soup consistency
  • 1 teaspoon ground cumin
  • 1 teaspoon coriander

Suggested Garnishes

  • sour cream
  • chopped cilantro

Instructions

  • In a heavy frying pan, over medium high heat, cook bacon until fat has rendered and bacon it crisp. Remove bacon from pan, reserving 2 tablespoons of rendered fat in pan.
  • Lower heat to medium. Add the chorizo, onion, and garlic to the pan along with the 2 tablespoons reserved bacon fat. Cook, stirring as needed, until onion is translucent.
  • Put all ingredients into a crock pot (except sour cream and chopped cilantro) and stir to distribute ingredients. Cook on high for 4 hours or low for about 6-8 hours.
  • Serve topped with sour cream and chopped cilantro if desired.

Notes

This soup is spicy hot, but the level of heat depends on how the manufacturer has seasoned the chorizo and also upon the chipotle chile in adobo. Different varieties of chorizo may be seasoned hotter than others. If you need to cut back on the heat level, don't add the chipotle chile in adobo because it carries quite a bit of heat. Another option is to cut the chile open and remove the seeds prior to chopping the chile; throw the seeds away and just add the remainder of the chopped chile to the soup.
Recipe by Terri @ that's some good cookin'