Description
This hearty Black Bean Soup combines rich flavors of smoked sausage, aromatic spices, and tender black beans. Perfect for a comforting meal, this recipe uses stovetop simmering and blending to create a creamy yet textured soup, served garnished with fresh cilantro, sour cream, and minced red onion.
Ingredients
Scale
Sauté Base
- 2 tablespoons extra-virgin olive oil
- 1 small red onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
Main Ingredients
- 4 cups chicken stock
- 3 (15-ounce) cans black beans, drained and rinsed
- 1 pound smoked sausage, ¼-inch-thick sliced
Spices
- 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
Optional Garnishes
- Fresh cilantro leaves
- Sour cream
- Minced red onion
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot over medium-high heat until glistening. Add the diced red onion, red bell pepper, and green bell pepper. Cook while stirring for about 4 minutes until the vegetables begin to soften. Add the minced garlic and continue cooking for another 2 to 3 minutes until fragrant and softened.
- Add Liquids and Spices: Pour in the chicken stock and add the drained and rinsed black beans. Stir in the ground cumin, garlic powder, dried oregano, chili powder, kosher salt, and freshly cracked black pepper. Increase the heat to high and bring the mixture to a boil.
- Simmer Soup: Once boiling, reduce the heat to medium-low and let the soup simmer gently for 10 to 15 minutes. This allows the flavors to meld and the beans to soften further.
- Blend Soup: Carefully transfer one-third of the soup to a blender, let it cool briefly, and blend until smooth. Return the blended portion to the pot to achieve a creamy texture while retaining some bean texture. Alternatively, use an immersion blender directly in the pot to partially blend the soup for a thickened consistency.
- Add Sausage: Stir in the sliced smoked sausage into the soup and cook over medium heat until warmed through, about 5 minutes.
- Serve: Divide the soup into bowls and top with optional fresh cilantro leaves, sour cream, and minced red onion for added flavor and garnish.
Notes
- You can substitute smoked sausage with kielbasa or chorizo for a different flavor profile.
- For a vegetarian version, omit the sausage and use vegetable stock instead of chicken stock.
- Adjust the chili powder to control the spice level according to your preference.
- Leftover soup freezes well for up to 3 months; thaw and reheat gently on the stove.
- Using an immersion blender helps to avoid hot splashes and makes the process easier.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 350
- Sugar: 4g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 18g
- Cholesterol: 40mg
