This Crock Pot Black Bean Chorizo Soup is the perfect comfort food, but easy enough for a weeknight meal!
This is going to be short and sweet (but loaded with pictures) because my family has been struck down by the flu.
I’m the most recent victim.
It should be illegal for moms to get sick. It makes a busy challenging life . . . . absolutely miserable.
It should also be illegal for babies to get sick. Piper spiked a fever of 103 on Friday. I was rocking her and on every out breath she moaned a sad little sigh. Her squeaky giraffe couldn’t even make her smile. She’s better now, but oh my goodness, so sad.
But weather you are a sick parent, a busy working parent, god forbid a busy working sick parent, or just someone who needs a new weeknight dinner, you are going to want to try out this recipe. It’s just the crock pot version of this soup that I posted several years ago. It works perfect in the crock pot, and I love that you don’t have to keep an eye on things as you go. You just pop in all the ingredients and let your house smell amazing for a couple hours. My family LOVES this soup. Gavin even asks to take the leftovers in his lunch. So you know it’s an absolute winner.
If you are looking to lower the fat content and the calories just a little, switch out the chorizo for a similar sausage that is made from chicken or turkey. There are lots of different options on the market these days, and while the taste will differ a little, it will still be totally delicious.
Crock Pot Black Bean Chorizo Soup
Ingredients
- 12 ounces chorizo sliced into half moons
- 2 large sweet potatos pealed and diced
- 1 30 oz can black beans drained and rinsed
- 2 TBSPs cumin
- 2 tsps coriander
- 4 cups chicken stock
- 2 TBSPs hot sauce I use Franks
- 1 15 oz can black beans
Instructions
- Sauté the chorizo for about a minute and a half over medium heat, until lightly browned. Add to the slow cooker .
- Then add the sweet potatoes, the 30 oz can of drained black beans, the cumin, the coriander, the chicken stock, and the hot sauce to the slow cooker.
- With the remaining 15 oz can of black beans, empty half of the can into the pot, undrained. Mash up the remaining beans in the can and toss them into the slow cooker too.
- Stir the ingredients and cook on high for four hours or low for six to eight hours.
did you make this
Crock Pot Black Bean Chorizo Soup
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Julie is HostessAtHeart says
It is so hard having a dog let alone a child when you’re sick and it is horrible when one of your babies is sick! This soup would definitely help whether you are sick or not!
Kathleen @ yummy crumble says
It always breaks my heart when my little one gets sick. I hope they get better soon! The soup looks great too ;)
Thanks Kathleen!
Dorothy @ Crazy for Crust says
Oh no!!! Feel better. I hope the kids are better to. BOO to the flu. Yay for soup though, love it!
Thanks Dorothy!
Natashalh says
I bet my husband would eat this up! I could finally get him to eat sweet potatoes with this soup. He *loves* black beans and chorizo (he’s Cuban). I’ve got to make this for him!
I hope you and the little one feel better soon.
Visiting from the DIY Dreamer. =)
Sharon Youssef says
Sorry to hear the flu has attacked your family, glad the little one is better. I love the recipe you posted and would make it in a heartbeat if my dear man ate sweet potato, yam or any kind of squash. Sometimes I bring home one yam, just for me, for health’s sake. I wonder if carrots would work, I know it would be a different flavor but with all the spice it shouldn’t be too different. I will try that and let you know. Feel better. p.s. I love your blog and personal story. You are, in my eyes, a Super Mom. Keep up the good work.
Oh, Sharon. You are too kind! Thank you so much for this sweet comment! I think you could totally substitute regular potatoes and it will still be delicious. And though we are battling sickness again, this post was from last year, lol :)