There’s black bean soup and then there’s this black bean soup. A thick, rich and smokey potage that is layered with healthy vegetables and kicky spices. Start with browning the sausage, set aside. Combine tons of healthy veggies, broth and beans. Puree 2/3 of the soup and add the sausage back to the pot. Garnish with cilantro, red onion and sour cream. It’s still soup season people!!
Sausage and Black Bean Soup
Serves 4
2 tbsp olive oil
1 purple onion, diced
4 cloves garlic, minced
1 red bell peppers, diced
1 green bell pepper, diced
4 cup chicken stock (1 quart)
3 cans black beans, rinsed and drained
2 tsp cumin
2 tsp garlic powder
2 tsp dried oregano
1 tbsp chili powder
1 tsp salt
½ tsp pepper
1 lb smoked sausage, (fully cooked) cut in to slices
Cilantro, optional
Sour cream, optional
Extra purple onion, raw, optional
Heat oil in a large pot set over medium-high heat. Brown sausage and remove from the pot. Add the onion and sauté for 3-4 minutes.
Add the garlic and bell peppers and sauté for 2-3 more minutes longer.
Add the chicken stock, black beans, cumin, garlic powder, oregano, chili powder, salt and pepper. Bring to a boil. Turn heat to low and simmer for 10-15 minutes.
Using an immersion blender or stand blender, blend 1/3 or 2/3 of the soup to your desired texture.
Add the sausage to the soup and heat until the sausage is hot.
Serve with cilantro, sour cream and extra onion.
Adapted from: Modern Proper
