Add the chorizo and tomato paste, then cook, stirring often, until the paste browns and slightly sticks to the pan, about 2 minutes. Add the paprika, beans, collard greens and 8 cups water.
Meat is the star of most stews, with vegetables and aromatics sometimes feeling like an afterthought. But meat can make an excellent accent ingredient in a pot of silky greens and creamy beans.
This Black Bean Soup is the answer. It’s a vegetarian meal that’s easy and quick to make. The soup has its roots in Latin America and the Caribbean.
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