Spicy Chorizo sausage pairs nicely with earthy black beans.
Solar Black Bean Soup with Chorizo
1 tablespoon olive oil
1 pound Chorizo sausage, casings removed, broken up into small chunks
4 cloves garlic, minced
2 onions, finely chopped
2 stalks celery, finely chopped
2 1/2 quarts chicken broth
1 teaspoon dried oregano
1/2 teaspoon ground cumin
2 bay leaves
salt to taste
Sour cream, shredded Cheddar cheese, chopped chives for serving
Set Sun Oven out to preheat.
In a large soup pot, combine the olive oil and the Chorizo. Cover and cook in the Sun Oven until the sausage is lightly browned, about 10 minutes. Spoon off most of the fat. Add the garlic, onions, and celery. Return the pot to the Sun Oven and continue cooking until the onions have softened, about 10 minutes. Add the beans, broth, oregano, cumin, and bay leaves. Cover and continue cooking in the Sun Oven until he beans are tender, 2 1/2 to 3 hours. Discard the bay leaves. Use a blender or food processor to puree 1 cup of the soup. Return the puree to the pot. Season to taste with salt. Ladle soup into bowls and top with sour cream, cheese, and chives.
Makes 6 to 8 servings.