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Frijoles Canarios con Chorizo

Sopa de Frijoles Canarios con Chorizo (Canary Bean Soup with Chorizo)

Erica Dinho
5 from 10 votes
Course Main Course
Cuisine Colombian
Servings 6 servings


  • 1 pound canary beans soaked overnight
  • 1 tablespoon oil
  • 2 pounds chorizo cut into pieces
  • 6 cups water
  • 6 cups beef broth
  • 2 cups diced carrots
  • ½ tablespoon ground cumin
  • 2 garlic cloves minced
  • 1 cup onion chopped
  • ½ cup red bell pepper chopped
  • ½ cup green pepper chopped
  • 2 scallions chopped
  • 1 large potato peeled and diced
  • Salt and pepper
  • ½ cup chopped cilantro


  • Pick through the beans and discard any debris. In a food processor, add garlic, onion, red bell pepper, green pepper and scallion.
  • Cook the chorizo in the oil in a large pot over medium heat, stirring occasionally, about 5 minutes. Using a slotted spoon, transfer the chorizo to a plate lined with paper towels.
  • In a large pot over medium heat, add the beans, water, broth and processed vegetables and carrots. Slightly cover and simmer for 1 ½ hours.
  • Add the chorizo,ground cumin, cilantro and potatoes. Simmer for 30 to 40 minutes more or until the beans are tender.
  • Season with salt and pepper. Serve with white rice and avocado on the side.
Keyword bean soup
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