Author Notes
Thick, savory and utterly delicious, black bean and sausage soup will have you coming back for seconds! —garlic and zest
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Ingredients
- 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
Directions
-
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!
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