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Crema de Frisoles

Crema de Frisoles con Chorizo (Red Bean Soup with Chorizo)

Erica Dinho
5 from 19 votes


  • 1 tablespoon olive oil
  • 1 large carrot peeled and sliced
  • cup chopped onion
  • 1 scallion chopped
  • 1 garlic clove
  • 1 diced large potato
  • 2 15.5 oz cans of red beans, rinsed and drained
  • 5 cups chicken beef or vegetable stock
  • ½ teaspoon ground cumin
  • Salt and pepper
  • 1 teaspoon tomato paste
  • Cook chorizo or bacon for garnish
  • Fresh cilantro for garnish


  • Heat the olive oil in a medium pot, over medium heat. Add the onions and cook for 2-3 minutes. Add the garlic, scallion, potatoes, carrots and cumin. Season with salt and pepper. Cook for about 5 minutes or until they are golden brown, stirring often.
  • Add the chicken, beef or vegetable stock, beans, tomato paste and stir. Reduce the heat to medium-low an continue cooking for about 20 minutes, stirring occasionally.Transfer the soup to a blender, or use an immersion blender, and puree the soup until smooth.
  • Return the soup to the pot. Cook for about 2 minutes and season to taste.
  • Laddle in bowls and add chorizo and cilantro for garnish. Serve warm.
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