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Quick Pinto Bean Soup with Chorizo

Quick Pinto Bean Soup with Chorizo

Erica Dinho
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Colombian
Servings 4 servings
Calories 288 kcal

Ingredients
 

  • 3 Colombian-Style chorizos sliced
  • 2 corn ears cut into small pieces
  • 1 cup hogao
  • 1 carrot peeled and sliced
  • 2 15 oz cans pinto beans
  • 6 cups chicken or beef stock
  • 1 medium potato peeled and diced
  • 1 teaspoon ground cumin
  • Salt an pepper
  • 1 ripe plantain peeled and diced
  • ½ pound frozen yuca cut into pieces
  • Fresh cilantro
  • White rice and avocado for serving

Instructions
 

  • In a large pot over medium heat, cook the chorizo until browned,about 5 minutes. Add the stock and corn.Bring to a boil.
  • Reduce the heat to medium and cook for 15 minutes, add the beans, carrots, hogao, cumin, potatoes, plantain and yuca.
  • Reduce the heat to medium-low and cook for about 35 minutes minutes more, Add more stock if the soup is too thick. Season with salt and pepper.
  • Add fresh cilantro and serve with white rice and avocado on the side.

Nutrition

Calories: 288kcalCarbohydrates: 61gProtein: 12gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.5gTrans Fat: 0.003gSodium: 746mgPotassium: 1536mgFiber: 5gSugar: 16gVitamin A: 3461IUVitamin C: 40mgCalcium: 60mgIron: 3mg
Keyword bean soup
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