Black Bean Soup with Chorizo and Lime
(& an ultrasound story)

Hello out there! Today was the day I dreaded because I had to start it out without coffee, water and food. The ultrasound of my problematic liver was scheduled for 9:15 this morning.

Funny how they want you to drink crazy amounts of water when you're pregnant for your ultrasound. When I was pregnant with Tristan I drank an amazing amount of water so we'd have a good picture of him.

For the liver, it's a different story. Nothing my mouth after midnight which means...I had to endure hours without a drop of liquid. No coffee. No water. No oatmeal. I was grouchy, hungry, very thirsty and still a tad concerned abut the results. At least it's over with now and I will know results of it (and my blood work) next week. Not worrying about it....I keep saying that since I can't do a thing about it.

We are still enjoying a soft food diet (read with sarcasm), having healthy fare such as this black bean soup. I like this soup, just don't screw up and use refried black beans for part of the recipe (as I did). It was good but I can tell it would have been better with regular black beans.





Black Bean Soup with Chorizo and Lime
From Cooking Light magazine, December 2013

2 teaspoons olive oil, divided
3 ounces Spanish chorizo, quartered lengthwise and cut into 1/2-inch pieces
1 cup chopped onion
1 cup chopped red bell pepper
2 teaspoons chopped fresh oregano
2 teaspoons minced garlic
1 teaspoon ground cumin
1/2 teaspoon chipotle chile powder
1/4 teaspoon salt
2 cups unsalted chicken stock (such as Swanson)
2 (15-ounce) cans unsalted black beans, rinsed, drained, and coarsely mashed
1 tablespoon fresh lime juice
1/4 cup reduced-fat sour cream
1/4 cup chopped fresh cilantro

Preparation
Heat a large saucepan over medium heat. Add 1 teaspoon oil to pan; swirl to coat.

Add chorizo; cook 3 minutes, stirring occasionally. Remove chorizo from pan (do not wipe pan).
Add remaining 1 teaspoon oil to pan; swirl to coat. Add onion and bell pepper; cook 3 minutes, stirring occasionally.

Stir in oregano and next 4 ingredients (through salt); cook 30 seconds. Stir in stock and beans.
Bring to a boil; reduce heat, and simmer 3 minutes. Stir in cooked chorizo and juice.

Ladle 1 1/4 cups soup into each of 4 bowls; top each serving with 1 tablespoon sour cream and 1 tablespoon cilantro.

Enjoy!!

6 comments:

~~louise~~ said...

So glad you got the testing under your belt, Tina! It's amazing how much liquid the body can hold for tests like that isn't it? Fingers crossed for good results:)

I actually made soup for dinner tonight but went a bit lighter. We've been eating a lot of black beans around here so I went light with chicken soup. The only thing I did different was to "throw' a couple of carrots and celery in the blender with a some broth and liquefy them. I cooked some orzo in the clear stock and when it was just about done, I added the carrot, celery mixture. It worked GREAT!

I had to laugh when I read about the wrong beans, lol...did that once myself! Of course you now have me craving Black Bean soup but maybe I'll bake up some Black Bean Brownies instead!

Thanks for sharing, Tina...Fingers crossed:)

Velva said...

Tina, I hope everything turns out okay. I will be thinking about you.
I am terrible when I am left without coffee or any liquids and food in the morning…I can feel you on this one.

No sweat with using the wrong beans..beans are beans. Using refried beans just added a little pureed pinto beans to the pot :-)

Take care.

Velva

Debbie said...

I too, am hoping for a good outcome with your tests. You are in my thoughts.
I always think I don't like black beans, but I really do. I like chorizo, I like lime! I bet I would like this soup! LOL

Joanne said...

Thinking about you chica and hope everything is okay!!

Tina said...

Thank you ladies, I very much appreciate your kind thoughts. Tomorrow is the big day! Hopefully I get news that's not bad and a diagnosis that may be corrected by dietary change.

plasterers bristol said...

This sounds super delicious. Thanks for posting this recipe.

Simon

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