Black bean and chorizo soup

LADLE IT ON: Lunch takes a warm turn with black bean and chorizo soup accented by crunchy cumin toasts. (Irfan Khan / Los Angeles Times)

Total time: 2 hours, 20 minutes

Servings: 6 to 8

Salsa verde

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

1. In the bowl of a food processor, pulse together the jalapeño, lemon juice and zest, garlic, salt, parsley and cilantro until finely chopped. Remove to a small bowl; add the olive oil and mix until combined. Cover and refrigerate until needed. This makes a generous cup of salsa and will keep, refrigerated, for up to 5 days.

Cumin toasts

2 tablespoons olive oil

1/2 teaspoon salt

1/2 teaspoon ground cumin

8 slices country white bread

1. Heat the oven to 400 degrees. In a small bowl, whisk together the olive oil, salt and cumin. Brush the sliced bread with the oil and toast until golden brown on one side, about 5 minutes. Set aside.

Black bean soup and assembly

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