The Fall is my favorite season, I am not sure what it is but I have the most amount of energy than any other season. On my endless to-do list this weekend was to clean out my fridge. I had a lot of items that I needed to use up before it went bad. This recipe was the result of that cleaning session. If you know me it is no surprise that I had Chorizo in the fridge. I also had a few cans of black beans that I wanted to use up to help make room in my cabinets.
If you are not a fan of Chorizo feel free to use Italian Sausage, chicken or ground beef. If you are vegetarian feel free to substitute the Chorizo for butter beans, kidney beans or another bean.
Ladle into a bowl and sprinkle the Parmesan into the center of the bowl. Devour.
- ¾ or 1 pound of Chorizo ~ 2-4 stalks of celery - diced (approx. 1 cup) ~ 1 TSP Worcestershire Sauce ~ 3 cups of Vegetable Stock (Chicken or Beef stock is fine too) ~ 1 TSP Italian Seasoning ~ 15 oz Can of Black Beans (drained and rinsed) ~ ½ cup of diced onion ~ 1 cup of frozen corn ~ Parmesan (shaven or powdered - based on preference)
- Directions: Are you ready for this .... throw all the ingredients in a crockpot. Leaving out the corn and the Parmesan cheese. Cook on high for 4 hours or low for 6 hours. One hour before serving add in the corn.
- Ladle into a bowl and sprinkle the Parmesan into the center of the bowl.
What’s your favorite soup?