Yes, I’m actually cooking again – what a concept! DH had wanted me to make this for a while and since *I don’t have a Monday night class this semester* (whoo-freaking-hoo!), I finally did. It’s based on this recipe but altered for the crock pot and a few other tweaks.
Chorizo/Black Bean Soup
1 link mild chorizo, “skinned”, crumbled, browned, and drained
1 onion, chopped
2 cloves garlic, sliced
1 c. chopped red and yellow and green bell pepper (I use the frozen mixed peppers from Trader Joe’s)
1/2 c. diced carrots AND/OR kernel corn
1/2 tsp. ground cumin
ground black pepper and salt to taste
2 cans low sodium chicken broth
2 cans black beans, drained and rinsed
Mix everything together in the crock pot and cook on low for around 6 hours. If you need to cook it longer use fresh peppers. They turn to mush if they cook too long. Serve with crusty bread.