Ideal as a warmer-upper during the cooler months or whenever you’re in the mood for a hearty soup throughout the year. Your mouth starts to water just from reading the list of ingredients, which includes chorizo sausage, black beans, and rice with garlic and butter flavoring. Enjoy!
| Prep Time: | 10 mins |
| Cook Time: | 32 mins |
| Total Time: | 42 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 (1 pound) ground chorizo sausage (or favorite flavor sausage)
- 1 cup chopped onion
- 1 teaspoon minced fresh garlic
- 1 (32 ounce) carton low-sodium chicken broth
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (14.5 ounce) can fire-roasted tomatoes (diced or whole)
- 1 cup diced zucchini (1/2-inch)
- 1 cup frozen roasted or plain corn
- ¾ cup UNCLE BEN’S® Flavor Infusions Garlic & Butter Rice
- 1 teaspoon dried Italian seasoning
- ½ cup shredded Parmesan cheese
Instructions
- In a Dutch oven over medium heat, brown sausage (10 to 12 minutes).
- Add onion and garlic. Continue cooking, stirring occasionally, until onion is softened (4 to 5 minutes).
- Add remaining ingredients except Parmesan cheese.
- Reduce heat to low; continue cooking 12 to 15 minutes.
- Scoop into individual bowls and sprinkle with 1 tablespoon Parmesan cheese. Refrigerate leftovers.
Nutrition Facts
| Calories | 418 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 56 mg |
| Dietary Fiber | 3 g |
| Protein | 21 g |
| Saturated Fat | 9 g |
| Sodium | 1243 mg |
| Sugars | 3 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
I added chick peas & Tony’s Creole seasonings to spice it up a bit!
This soup is a wonderful, hearty soup with great flavor. I omitted the zucchini and substituted a wild rice mix. I also used diced up link chorizo sausage that I precooked in a skillet in olive oil. As with most soups, this gets better and better the longer you leave it to simmer.
The first time I didn’t have the rice, and I hate corn in soup, but we all really enjoyed it as it was. I’ve made it since with increasing/decreasing ingredients, leaving different ones out or adding new ones in – as long as I am using the main flavor ingredients it’s a very forgiving recipe. Lots of fun to tweak in different ways! When I use italian sausage I use tomatoes with italian seasoning, and serve with garlic bread, and when I use chorizo I use tomatoes with green chilies (ro-tel’s the most flavorful!) and serve with homemade cornbread. Like I said – very versatile!
I used pinto beans because that’s what I had. I also used Uncle Ben’s Parmesan and Butter Infused Rice. I did not top it with the parmesan cheese since the rice was infused with it. The family thought it was just ok but would prefer regular white rice rather than flavored rice.