I approach making soup in a similar way that I approach painting. I have a basic plan of what I want to make but most of the process is visceral. What I love about cooking is that it is a creative process. I add a dash of this or that and generally throw things in as I see fit. The result is tasty, but in the end I can never quite remember everything I did to make that particular soup.
Yesterday, I threw together a soup that was really simple and delicious. I managed to keep track of everything I put in, but these aren’t exact proportions. When you’re cooking try to enjoy the creativity of it. Be willing to experiment, to mess up, and whip up something that is unique.
Here is a basic guideline, for a delicious black bean and chorizo soup. Add things to your taste and have fun.
- 2 cups cooked black beans
- 1-2 onions
- 2 carrots
- 1 potato
- 1 green pepper
- 1/2 pound ground mexican chrorizo sausage
- 1 tsp red pepper flakes
- salt and pepper to taste
First boil the beans for an hour. Then drain the beans and add the chopped onion. Cover with water and bring to a boil, then let simmer for about 2o minutes. Add the chopped carrots, peppers, and potato and let that simmer for another 10 minutes or so. Add the chorizo and let simmer for a final 20-30 min. While you stir the soup, smash some of the black beans to thicken the soup. While you’re at it go ahead and throw in the red pepper flakes. The spices in the meat season the soup quite nicely and I found I only needed to add a little salt and pepper.