I am a big fan of black beans, and adore a good black bean soup. While I am content with meatless versions, I know that my husband does prefer at least some meat in a dinner soup, so this recipe by My Kitchen Addiction was a great find for us. The smoked sausage adds a nice flavor layer to the soup without taking away from the rich full bodied flavor of black beans. Increase or decrease the fresh peppers and chili powder to suit your spicy heat tolerance, and serve with our mouth-watering jalapeno cornbread muffins!
Smoky Black Bean Soup With Sausage
Weight Watchers Info: 9 PointsPlus per serving.
Ingredients
- 1 tablespoon extra virgin olive oil
- 14 ounces smoked sausage, diced (I use Jennie-O)
- 1-1/2 cups onion, diced
- 1-1/2 cups bell pepper, diced
- 6 cloves garlic, minced 2
- jalapeño peppers, seeded and minced
- 2 hot cherry peppers, seeded and minced
- 1 tablespoon ground cumin
- 1 tablespoon ancho chili powder
- 1-1/2 teaspoons smoked paprika
- 1 pound dried black beans, soaked overnight and rinsed
- 6 cups chicken stock
- Kosher salt
Instructions
- Heat the olive oil in a large heavy bottomed pot over medium heat. Add the sausage, onion, bell pepper, garlic, jalapeño, and cherry peppers. Stir in the spices – cumin, chili powder, and smoked paprika. Season with salt.
- Add in the black beans and chicken stock. Bring to a boil, then reduce to a simmer. Partially cover and allow to simmer for about 1½ hours, until the beans are tender.
- Partially blend with an immersion blender to thicken the soup. Adjust the seasonings taste, and serve.
This smoky black bean soup is fabulous! Everyone asks for the recipe. Thank you for sharing!