Quick Pinto Bean Soup with Chorizo

Ingredients

• 6 cups beef stock 
• 30 oz pinto beans canned
• 1  carrots peeled sliced
• 2  corn ears cut into small pieces
• 3  chorizos colombian-style sliced
• 6 servings cilantro leaves fresh
• 1 teaspoon ground cumin 
• 1  plantains diced ripe peeled
• 1 medium potatoes diced peeled
• 6 servings rice and avocado white for serving
• 6 servings salt an pepper 
• 0.5 pound yuca frozen cut into pieces

Equipment

• pot

Directions

1. n a large pot over medium heat, cook the chorizo until browned,about 5 minutes.
2. Add the stock and corn.Bring to a boil.Reduce the heat to medium and cook for 15 minutes, add the beans, carrots, hogao, cumin, potatoes, plantain and yuca.educe the heat to medium-low and cook for about 35 minutes minutes more,
3. Add more stock if the soup is too thick. Season with salt and pepper.dd fresh cilantro and serve with white rice and avocado on the side.