Black Bean Chipotle Soup With Chorizo

I've been on a weekly soup making schedule lately and learning to cook with legumes. This southwestern influenced soup is hearty enough for a meal. The flavours of cumin and chipotle remind me of chili. Probably project in the near future.

Ingredients

• 454g black turtle beans, dry
• 1 large white onion, chopped
• 1 medium green bell pepper, diced
• 1 medium red bell pepper, diced
• 4 cloves garlic, minced
• 1 tablespoon chipotle chili in adobo, minced
• 4 tsp cumin
• 250g chorizo, diced
• juice from 1/2 lime
• 2 tsp table salt
• black pepper, freshly ground
• yogurt and grated lime zest for garnish

Method

1. Soak beans in water overnight. Drain the beans of soaking water. Set aside.
2. In a large pot, sautee onion, peppers, garlic, chipotle, and cumin until browned and fragrant. Add chorizo and sautee some more.
3. Pour 7 cups of water into pot. Add beans and bring to boil for 10 minutes.
4. Turn the heat to low and simmer for 90 minutes or until beans are tender.
5. Season with lime juice, salt, and pepper. Garnish with a dollop of yogurt and some grated lime zest. I imagine it would be pretty tasty to eat with toasted corn tortillas but since I don't normally have that at home, lavash is pretty good too (as seen in photograph).