Black Bean and Chorizo Soup

ingredients

1 (3 to 4-oz) link chorizo, coursely chopped
1 medium onion, chopped (sweet onion is okay)
1 tbsp garlic paste
1/2 green bell pepper, chopped (be sure to use green for flavor)
1/4 tsp dried hot red pepper flakes
1/2 tsp ground cumin
1/4 tsp salt
2 tbsp extra-virgin olive oil
2 1/2 to 3 cups chicken broth or veggie broth
1 (15 to 19-oz) cans black beans, rinsed and drained (“ranch-style” beans good!)

directions

Cook chorizo, onion, garlic, bell pepper, pepper flakes, cumin, and salt in oil in a 3-quart heavy saucepan over moderate heat, stirring, until vegetables are softened, about 10 minutes. Add broth and beans and simmer, partially covered, 15 minutes. Lightly mash beans with a potato masher to slightly thicken. Serve garnished with rounds of thinly sliced lemon and chopped fresh cilantro.