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5 vegetarian tailgating recipes

By: Enrique Gili on Sept. 21, 2012, 5:26 p.m.
Black Bean Soup with Soy Chorizo

Photo: Gayvoronskaya Yana/Shutterstock

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Black Bean Soup With Soy Chorizo

Ward off winter chill with a sturdy black bean soup that can feed a hungry crowd.

Black Bean Soup With Soy Chorizo


  • 1 pound black beans dry weight
  • 2 ribs celery, diced
  • 1 large carrot, peeled and diced
  • 1 bay leaf
  • 6 cups water
  • Pinch baking soda
  • 1 tablespoon olive oil
  • 5 cloves garlic, minced
  • 1 large yellow onion, diced
  • 1 large red pepper, stemmed, seeded and chopped
  • 1 pound soy chorizo
  • 1 teaspoon cumin powder
  • 1 tablespoon chipotle puree
  • 1 teaspoon oregano powder
  • 1/2 teaspoon salt
  • Dash sea salt (to taste)
  • Dash black pepper (to taste)
  • 2 cups vegetable broth
  • Handful cilantro, optional garnish
  • Dash hot sauce, optional

Prep time: 40 minutes

Total time: 1 hour 45 minutes, plus overnight soak

Cooking directions

  1. Rinse and sort beans. Soak overnight and discard water.
  2. Add celery and carrot to a large heavy-bottomed cooking pot over medium-high heat. Cook until tender, about 5 minutes. Add rinsed beans, bay leaf, water and baking soda. Add water, bring to a boil and cook 1 hour on high heat or until tender. Reduce heat. Remove bay leaf. Process 2 cups of cooked beans in a blender until smooth, about 2 minutes. Return beans to pot. Let simmer.
  3. Heat olive oil in a large heavy-bottomed skillet over medium heat. Add garlic, onion and pepper. Cook until tender about 5 minutes. Bank vegetables to one side of skillet and remove chorizo from casing. Cook chorizo until heated through.
  4. Add contents of skillet to cooking pot. Add cumin, chipotle, oregano powder, salt and pepper. Add vegetable broth. Stir, cover and let simmer for 15 minutes.
  5. (Quick version: Combine 3 14.5-ounce cans of black beans in a pot. Heat. Follow with steps 2 and 3. Total cooking time about 40 minutes.)

Yield: Serves 6-8