For my last housewarming (a year ago) I made a giant pot of black bean soup with chorizo meatballs. I promised for a year that I would write up the recipe and never got around to it.
Well here it is, sorry for the delay. I am not including the recipe for the meatballs, it is a variant of my albodigas using half chorizo and half ground meat. I made a vegan version and it was just as good. The entire meal can be made vegan easily without losing much taste.
Black Bean Soup
2 onions, chopped
6 garlic cloves, minced
2 cups chicken broth or veggie stock
1 can chopped tomatoes
2 tablespoons ketchup
2 teaspoons Worcestershire sauce
1 tablespoon chili powder
2 teaspoons cumin
pinch of oregano
4 cans black beans, drained but not rinsed
Juice of one lime
chopped green onions
crumbled cojita cheese (or feta)
tortilla chips or fried tortilla slices
Dump all ingredients into a large pot and let cook on a medium temperature for at least an hour. I let mine cook overnight on the lowest setting and added a lot more stock – it cooked down quite a bit. I you prefer a smooth consistency (I do) use a hand blender to bend ingredients in the pot and let cook for another 15 min at least, salt and pepper to taste.
I serve the soup plain and fill the table with toppings. You can end up with a whole meal in the bowl or just enjoy it simple… both tasty