Be warned, spicy is an understatement with this soup! If you like hot and spicy soups, this could be just the recipe you've been waiting for.
This recipe is a twist on the classic Portuguese Bean Soup, but with a lot of extra flavor. In place of the usual kidney beans and chicken stock used in the traditional recipe, we decided to try black beans and beef stock, with a can of diced jalapenos for added spice. Yum! Another layer of flavor in this soup comes from the sliced chorizo sausage. This is a new product that I found at our local market, but any type of cooked chorizo would work fine. If you can't find chorizo slices, even a good quality pepperoni would be a good substitute.
This is a super easy crock pot recipe that takes all of 15 minutes to prepare, then 5 hours of low and slow cooking time for all of the flavors to combine. Enjoy!!
2 cups Diced Cooked Ham, leftover ham works great
2 oz Sliced Chorizo, sliced into quarters
2 tsp Minced Garlic
1 carton Beef Broth
1 15 oz can Black Beans, drained and rinsed
1 medium Onion, diced
1 medium Green Pepper, diced
1 4 oz can Diced Jalapenos
2 small Carrots, peeled and shredded
1 Bay Leaf
1/4 tsp Cumin
1/2 tsp Kosher Salt
1/2 tsp Black Pepper
1/2 cup Ditalini Pasta, or any small pasta
In a small skillet, saute the ham, chorizo slices and garlic for 5 minutes, or just until the ham is slightly browned on the edges. Pour the mixture into the crock pot.
Add all of the remaining ingredients, except the pasta, and stir. Cover the pot and cook on LOW for 4 hours.
After the 4 hours, remove the bay leaf, add the pasta and continue to cook on LOW for 1 hour longer.