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Author Notes: Thick, savory and utterly delicious, black bean and sausage soup will have you coming back for seconds! —garlic and zest
for the soup:
- 1 pound dried black beans
- 2 tablespoons olive oil, divided
- 3/4 pound smoked kielbasa, cut into bite sized chunks
- 3 medium carrots, cut into 1/2" chunks
- 1 medium onion, peeled and diced
- 1 jalapeño, seeded and diced
- 2 teaspoons ground cumin
- 2 tablespoons tomato paste
- 2 bay leaves
- 4-5 cups chicken or vegetable stock
for garnish (optional)
- fresh cilantro leaves
- diced avocado
- hot sauce (such as Crystal)
- saltines or oyster crackers
- Place black beans in a large pot and cover with water, soak overnight until beans have doubled in volume. Rinse and drain beans. Set aside.
- In a large dutch oven, heat olive oil over medium high heat. Add the smoked sausage and cook 4-5 minutes until it starts to render some fat and starts to brown.
- Add the carrots, onion and jalapeño. Cook 3-4 minutes until vegetables start to soften, stirring occasionally.
- Stir in the cumin and tomato paste and cook until vegetables and sausage are coated and mixture is fragrant.
- Add the beans, bay leaves and stock. Cover and heat to boiling. Reduce heat to a simmer and continue cooking, stirring occasionally for 2 -2 1/2 hours until beans are tender.
- Serve with fresh cilantro leaves, diced avocado and/or a few dashes of hot sauce, if desired. Saltines reinforce the homey nature of this soup!