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Black bean soup doesn’t have a glamorous reputation for sure… it’s predictable and dependable, a sort of teacher’s pet among soups, in fact. And people tend to scoff at the teacher’s pet, which isn’t always deserved. This pet has outstanding qualities; it is economical, tasty, versatile, gluten free, vegan/vegetarian if desired, freezes well, and best of all, it comes together very quickly out of not too many pantry staples. This version uses turkey sausage, but other meats or no meats are also delicious options. Canned beans make it extra quick, but dried beans are preferable if you have the time. Just soak about 1 1.2 cups of them over night in a pan of cold water and they will be ready to go!
Black bean and sausage soup
Black beans and sausage simmered with spices make this a hearty and tasty addition to your soup repertoire.
Servings 6 people
Ingredients
- 1 lb. turkey sausage
- 1 tbsp. olive oil
- 2 cloves garlic minced
- 1 bell pepper (any color) diced
- 1 onion chopped
- 1 tsp. red pepper flakes
- 1 tsp. ground cumin
- 1/2 tsp. salt
- 1 tsp. black pepper
- 3 cups chicken broth
- 3 14 1/2 oz. cans black beans drained and rinsed OR 1 1/2 cups dried beans, soaked and drained
Instructions
- Heat oil in soup pot. Cook sausage, breaking up into small pieces.
- When sausage is browned, add onion, garlic, pepper and spices. Stirring occasionally, cook until vegetables are softened, about ten minutes.
- Add broth and beans. Simmer, partially covered, fifteen minutes.
- Lightly mash beans using a potato masher or immersion blender, or remove to a blender and puree. Return to heat and cook until hot again.
- Serve with creme fraiche if desired.