Mexican chorizo and black bean soup

Mexican chorizo and black bean soup

Hearty and spicy

Makes 4 – 6 portions


50g chorizo, cubed

1 red pepper

1 yellow pepper

1 red onion

3 garlic cloves

1 tin of black beans

Juice of 1 lime

500ml vegetable stock

500g passata

1 tsp cumin

1 tsp smoked paprika


1. In a large pan add the chorizo and cook until crisp. Set aside.

2. Finely chop the onion and garlic and fry until soft. Then added the chopped pepper.

3. Add the rest of the ingredients and cook until the soup has thickened a little.

4. Serve with chunky bread.


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