High-Protein Black Bean Soup with Chorizo

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings:

Author: Gaila - Strength & Sazón

5 from 2 votes

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A Dominican-style black bean soup built for women who eat with intention. Turkey chorizo, homemade sazon, and a bone broth base transform a classic comfort dish into a 22-26g protein powerhouse that is bariatric-friendly, insulin-smart, and deeply satisfying.

Ingredients

The Soup

½ pound Spanish chorizo sliced into coins
2 tablespoons extra-virgin olive oil or avocado oil
1 onion finely chopped
2 cloves garlic minced
½ bell pepper any color, finely chopped
½ teaspoon ground cumin
1 tablespoon homemade sazon recipe below
½ tablespoon homemade adobo recipe below
3 cups bone broth
3 cans no-salt-added black beans drained and rinsed
½ cup red lentils rinsed
2 tablespoons tomato paste

Homemade Sazon (make ahead, store in a sealed jar)

1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground turmeric
1 teaspoon garlic powder
½ teaspoon dried oregano
Use 1 tablespoon per batch of this soup.

Homemade Adobo (make ahead, store in a sealed jar)

1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
½ teaspoon ground cumin
½ teaspoon black pepper
1 teaspoon fine sea salt
Use ½ tablespoon per batch of this soup.

To Serve

3 tablespoons full-fat plain Greek yogurt per bowl
Avocado slices
Fresh cilantro
Sliced scallions
Lime wedges
Jalapeño or serrano pepper sliced
High-protein tortillas or corn tortillas

Instructions

Heat olive oil in a Dutch oven or soup pot over medium heat. Add chorizo slices and cook 3-4 minutes until lightly browned and the fat has rendered into the oil. Remove chorizo and set aside - this keeps it from overcooking later.
In the same pot, add onion, garlic, and bell pepper. Cook stirring frequently until soft and fragrant, about 5 minutes. Add cumin, homemade sazon, adobo, and tomato paste. Stir and cook 1-2 minutes until the tomato paste darkens slightly.
Add bone broth, drained black beans, rinsed red lentils, and the reserved chorizo. Stir to combine and scrape up any browned bits from the bottom of the pot.
Bring to a boil, then reduce heat to low. Simmer partially covered for 20 minutes. The lentils will dissolve into the broth and the soup will thicken visibly as they cook. Stir occasionally.
Taste and adjust salt. For an even thicker texture, remove 1 cup of beans, mash roughly with a fork, and stir back in.
Ladle into bowls and top each with 3 tablespoons of Greek yogurt. Set the remaining garnishes at the table and let everyone build their own bowl.

Nutrition

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