By Carol Fenster, Ph.D.c
This recipe demonstrates several quick and easy principles that shave preparation time: use canned beans rather than dry beans cooked from scratch; use one flavorful ingredient—Mexican salsa—in place of tomatoes and spices; and use dried onion instead of fresh chopped onion. If you want to make this soup vegetarian, just omit the chorizo.
1-14.5 ounce can black beans
1/2 cup mild gluten-free Mexican salsa
1 cup gluten-free low-sodium chicken broth
1 teaspoon dried minced onion
4 ounces (about 1 link) gluten-free chorizo sausage, or sausage of choice, cut in 1/2-inch-thick slices (omit for vegetarians)
Drain the black beans, place in a sieve, and rinse thoroughly. Place in a medium-size heavy pan. Stir in the salsa, broth, and onion. Add the chorizo.
Cook, covered, over medium heat 15 minutes. Mash some of the beans with a potato masher or use a handheld immersion blender to thicken soup slightly. Stir to blend. Serve immediately.