{Food} Black Bean & Chorizo Soup

On Sunday, it rained for about 2.5 seconds; just long enough for me to justify making a hearty, rainy day soup.

Earlier in the week, while trying to be thrifty, I bought some canned beans and Mexican chorizo.  These two items are pretty much staples around our place.  So many meals can be made with these two ingredients, and for not much dinero, either.

I did some quick math (when is math ever quick for me? Ha), and this soup will set you back a whopping 5 bucks.  Prepare yourselves emotionally people, because this soup is amazing.

Black Bean & Chorizo Soup
Serves 2

Ingredients:

• 1 squash (any kind)
• 1 package of Mexican chorizo (I used pork)
• 1 can of black beans
• 1 bouillon cube (I used chicken)
• 1 clove garlic
• 1/2 onion, diced
• Salt/Pepper, fajita seasoning (if you have it)
• Cheddar cheese and sour cream to garnish

1. In a large pot, sauté chorizo and onion with a little bit of olive oil.
2. Add chopped squash and garlic.  Don't burn the garlic!  Also, season the soup as you go.
3. Add in the can of black beans.  I didn't drain mine, which is probably a kitchen sin, but it made the soup nice and thick.
4. Add the bouillon cube and water.  
5. Let it come to a boil, and then reduce heat and let it simmer for 25-30 minutes.  Taste and modify seasonings.
6. Top with Cheddar and sour cream.  Cilantro, diced onion, and lime juice would also be a great addition.
7. Enjoy!