BLACK BEAN AND CHORIZO SOUP
Serves 6

1 (3 to 4 ounces) link of Spanish Chorizo, sliced
1 onion chopped
1 garlic clove crushed
1/2 green bell pepper chopped
1/4 tsp. Ground black pepper (optional)
1/2 tsp ground cumin
salt to taste
2 tb olive oil
4 cups chicken broth
2 cans black beans
1/2 cup sherry

GARNISH: Chopped onion, chopped cilantro.

Cook chorizo, onion, garlic, bell pepper, pepper, cumin and salt in a heavy soup pot, over medium heat, stirring until vegetables are softened. Add the chicken broth and the beans and simmer, partially covered for 15 to 20 minutes. Lightly mash some beans to thicken the soup’s texture. Add the sherry and heat. Serve with the garnishes in individual bowls.