I found this soup to be quite BLAND. I could taste a hint of spice from the chorizo the first night, but by the next evening, the spiciness was gone. I found this odd, as most soups become more flavorful as they sit and the different flavors mingle. I halved the recipe, but used the same amount of beef bones called for in a full batch. Other than that, I followed this recipe to a tee. I had started my soup quite early in the day, so I had time to make adjustments to the final product. I added two tablespoons of minced garlic that I sautéed, some beef consommé, several tablespoons of beef base (since I only had a small amount of consommé on hand) and a large amount of salt. With these additions, my husband said he found the soup to be tasty. I think this soup would be better prepared with smoked ham shanks verses beef bones. I would double the amount of beans and chorizo called for; browning the chorizo before adding it to the soup. I would also add onion, minced garlic, and use chicken stock in place of the beef. If I did use beef bones, I would definitely use beef consommé to give the soup a more robust flavor.
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I found this soup to be quite BLAND. I could taste a hint of spice from the chorizo the first...