Print

Hearty Black Bean Soup with Smoked Sausage and Spices Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 137 reviews

This hearty Black Bean Soup combines smoky sausage, aromatic spices, and tender black beans simmered to perfection in a flavorful broth. Enhanced with vibrant bell peppers, garlic, and cumin, this comforting soup is perfect for a cozy meal. Serve with fresh cilantro, sour cream, and minced red onion for added freshness and zest.

Ingredients

Sauté Base

  • 2 tablespoons extra-virgin olive oil
  • 1 small red onion, diced
  • 1 red bell pepper, diced
  • 4 cloves garlic, minced
  • 1 green bell pepper, diced

Soup

  • 4 cups chicken stock
  • 3 (15-ounce) cans black beans, drained and rinsed
  • 2 teaspoons ground cumin
  • 2 teaspoons garlic powder
  • 2 teaspoons dried oregano
  • 1 tablespoon chili powder
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • 1 pound smoked sausage, ¼-inch-thick sliced

Optional Garnishes

  • Fresh cilantro leaves
  • Sour cream
  • Minced red onion

Instructions

  1. Heat the oil: In a large pot or Dutch oven, heat 2 tablespoons of extra-virgin olive oil over medium heat until shimmering.
  2. Sauté vegetables: Add the diced red onion, red bell pepper, green bell pepper, and minced garlic. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 5-7 minutes.
  3. Brown the sausage: Push the vegetables to the side and add the sliced smoked sausage. Cook for about 4-5 minutes, stirring occasionally, until the sausage is browned and heated through.
  4. Add spices and beans: Stir in the cumin, garlic powder, dried oregano, chili powder, kosher salt, and black pepper, ensuring everything is well coated. Then add the drained and rinsed black beans and stir to combine.
  5. Pour in broth and simmer: Add 4 cups of chicken stock to the pot. Stir, bring the soup to a boil, then reduce heat to low. Let it simmer gently for about 20-25 minutes to allow flavors to meld.
  6. Blend soup (optional): For a creamier texture, use an immersion blender to partially blend the soup in the pot, leaving some beans whole for texture. Alternatively, blend half the soup in a blender and return it to the pot.
  7. Adjust seasoning: Taste the soup and add additional salt or pepper if needed.
  8. Serve: Ladle the soup into bowls and garnish with fresh cilantro leaves, a dollop of sour cream, and minced red onion if desired. Serve hot.

Notes

  • You can substitute smoked sausage with chorizo or kielbasa for a different flavor.
  • Make it vegetarian by omitting the sausage and using vegetable stock instead of chicken stock.
  • The soup can be frozen in an airtight container for up to 3 months; thaw overnight in the fridge before reheating.
  • Adjust the level of chili powder to control the heat according to your taste preference.
  • For added texture, consider topping with crushed tortilla chips or a squeeze of fresh lime juice.

Find it online: https://familydinnercooking.com/hearty-black-bean-soup-with-smoked-sausage-and-spices-recipe/