This easy recipe uses mostly non-refrigerated ingredients which is great when camping with limited cold storage space. This soup can be made in an Instant Pot, Dutch oven or a slow cooker.
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Pairings with other recipes mentioned in this video:
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About:
In this video Kim from Camping For Foodies shows how to make a simple black bean and corn soup recipe. She explains the difference between Mexican and Spanish chorizo sausage and how to tell if Mexican chorizo is fully cooked. She describes how to control the level of heat in the dish to reduce or increase the spiciness to satisfy different flavor tolerances. Kim offers meal ideas for pairing a main dish when serving this soup as a first course.
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My Mission Statement: Camping For Foodies helps foodies enjoy awesome camping experiences by creating tasty recipes designed for cooking in your RV and in the wilderness, revealing pro camping tips for effortless trips, providing unbiased real-world gear reviews, sharing awesome camping destinations and showcasing curated lists of gifts we like to give and receive.
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⏰ Timecodes ⏰
0:00 Intro Black Bean And Corn Soup With Chorizo Recipe
0:50 Mostly shelf-stable ingredients
1:10 Ingredients
1:33 Equipment and instructions
1:55 Difference between Mexican and Spanish style chorizo sausage
3:07 How to adjust the spiciness of the soup
4:20 Pairings
5:31 Two ways to always have shredded chicken in your freezer
6:03 Optional topping suggestions
6:21 Conclusion