Black Bean and Chorizo Soup

I cooked off a pound of black beans in the slow cooker yesterday and I'm going to pick up a pound of Jordandal Farms Chorizo Sausage and make a big pot of Black Bean and Chorizo Soup. You can certainly put your own twist on this, but here's the basics:
1 # black beans, rinsed, soaked, rinsed again and cooked until tender
1 to 2 # Jordandal Farms bulk or link Chorizo Sausage
3 tbsp olive oil
1 cup diced onions
1 cup diced green pepper
1 cup diced celeriac
2 tsp sea salt
4-6 cloves garlic, minced
3 tbsp fresh ground cumin
2 tsp paprika
3 tbsp chili powder
8 cups broth of your choice (vegetable, chicken, veal, ham, whatever is on hand)
optional: 1 to 2 cups corn; 1 to 2 cups chopped greens (mustard, kale, whatever is on hand); 1 cup cooked rice (brown, white or wild will all work)
zest and juice of 1 lime
1/2 bunch cilantro, chopped
1/2 cup dry sherry (or 1 cup beer if you prefer)
salt & pepper to taste
In a large soup pot heat olive oil over medium heat then add onions, peppers, celeriac and 2 tsp sea salt. Saute until onions are transluscent. Add garlic, cumin, paprika and chili powder and cook about 2 minutes, stirring to ensure garlic does not burn. Add chorizo and cook until the chorizo is cooked through, approximately 8 minutes. Add broth and beans, and bring to a boil, then simmer for 20 minutes. Add corn, greens and/or rice (if using). Add lime zest and juice and sherry.
Just before serving, taste and add salt & pepper as needed.
Our favorite way to enjoy: With quesadillas!

Something for Supper

Here's a great recipe from Kay Jensen at JenEhr Farm. What a fun way to use the fall bounty from your CSA or Farmer's Market.
1 quart turkey, chicken or vegetable stock-place in pan and turn on low to simmer
1/4 of a celeriac, skinned and diced into 1/2 inch cubes
2 thin slices kohlrabi, skinned and diced into 1/2 inch cubes
2 inches of leeks thinly sliced and washed
1/4 bunch of spinach, cut into thin ribbons
Put vegetables in a fry pan with a little oil, saute until slightly soft and bits of brown (about 5-7 minutes). Add to the simmering stock, along with the spinach. Simmer for 7-10 minutes until the vegetables are soft and the spinach is wilted. Add salt to taste. Leftover noodles or rice can also be added for the last 60 seconds of simmering.
Serve hot, nice with a grilled cheese sandwich.
Really easy and simple
Kay Jensen
JenEhr Family Farm
www.wisconsingrown.com
Printed with permission from Kay Jensen