Chorizo Black Bean Soup with Beer

2 Tbsp extra virgin olive oil
1 lb chorizo*
1 lg onion*, diced
1 red pepper*, diced
1 poblano pepper*, diced
3 cloves garlic *, minced
2 quarts water
36 oz beer (l used Oktoberfest)
4 cups fresh corn kernels *, (from approx. 6 ears corn)
2 (15-oz) cans black beans, with liquid
1 (15-oz) can black beans, drained and rinsed
1 1/2 Tbsp ground cumin
1/2 tsp fresh-ground pepper
2 Tbsp lime juice

Note: I did not have carrots this time, but I think I would add them if I did to make this even heartier. Because of the bean liquid, I didn't feel this soup needed anymore salt, however, feel free to add salt if you feel it's needed You may also add cayenne if you want more spice.

Heat oil in large Dutch oven over medium-high heat. Add chorizo and cook, breaking the chorizo up as you cook, until pink. Dice the onion and peppers; mince garlic. Add vegetables to chorizo; cook until onion is translucent. Add remaining ingredients. Bring to a boil; reduce heat and simmer 2 hours or until vegetables are cooked.

Serving Size: Makes 12 1-cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user EMPIERCE.