Black Bean And Chorizo Soup With Cumin Toasts And Salsa Verde

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Los Angeles Times


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1 1/2 cups chopped Spanish chorizo, about 6 ounces

1 1/2 cups chopped onion, about 1 onion

1 1/2 cups peeled and chopped carrots, about 2 carrots

1/2 cup olive oil

3 cloves garlic, minced

1 pound dried black beans, about 2 1/2 cups

6 cups water

2 fresh bay leaves

1/2 teaspoon sea salt

1/2 teaspoon ground cumin

1/4 teaspoon cayenne pepper

1/4 teaspoon freshly ground black pepper

2 tablespoons olive oil

1/2 teaspoon salt

8 slices country white bread

1 jalapeño, minced (remove the seeds and center for a milder flavor)

Juice and zest of 1 lemon

2 garlic cloves, minced

1/4 teaspoon salt

1 packed cup Italian parsley

2 packed cups cilantro

1/4 cup olive oil

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