Best Black Bean And Sausage Soup Recipes

SPICY ITALIAN SAUSAGE AND BLACK BEAN SOUP

Steps:

• Heat the vegetable oil in a large pot over medium heat. Cook the Italian sausages in the hot oil, turning occasionally, until browned on the outside and no longer pink in the center, 10 to 15 minutes. Set aside to cool; remove all but 1 tablespoon of grease from the pot.
• Stir the garlic, onion, carrot, potato, and celery into the hot fat. Cook until the vegetables are tender and the onion has turned translucent, about 7 minutes. Stir in the tomato paste until no lumps remain; pour in the red wine. Bring to a boil over high heat and cook until the liquid has reduced by half, stirring frequently to dissolve the brown bits from the bottom of the pan. Add the beef broth, black beans, and diced tomatoes. Reduce heat to medium-low, cover, and simmer 1 hour.
• Cut the cooled sausage into 1/2-inch thick slices. Stir the sausage into the soup along with the rotini pasta, spinach, and dried oregano. Simmer until the pasta is tender, 7 to 10 minutes. Stir in the chopped basil and season to taste with salt and pepper before serving.

BLACK BEAN, SAUSAGE, AND SWEET POTATO SOUP

Steps:

• In a 4 quart saucepan, combine beans, garlic, bay leaf, allspice, broth and 5 1/2 cups water. Cook, partially covered, until beans are tender, about 50 minutes. Discard bay leaf.
• In a blender puree 1 cup cooked beans with 1 cup cooking liquid, and return to pan.
• In a small bowl, stir together tomato paste and 1 tablespoon water; stir into beans with sausage and Worcestershire sauce. Simmer soup, covered, for 15 minutes. Soup may be prepared up to this point 3 days ahead.
• While soup is simmering, peel sweet potatoes and cut into 1/2 inch pieces. Steam until tender, about 10 minutes. Stir potatoes, 3 chopped scallions, and salt and pepper to taste into soup. Serve soup garnished with scallion greens.

SPICY ITALIAN SAUSAGE AND BLACK BEAN SOUP RECIPE

Steps:

• Heat the vegetable oil in a large pot over medium heat. Cook the Italian sausages in the hot oil, turning occasionally, until browned on the outside and no longer pink in the center, 10 to 15 minutes. Set aside to cool; remove all but 1 tablespoon of grease from the pot. Stir the garlic, onion, carrot, potato, and celery into the hot fat. Cook until the vegetables are tender and the onion has turned translucent, about 7 minutes. Stir in the tomato paste until no lumps remain; pour in the red wine. Bring to a boil over high heat and cook until the liquid has reduced by half, stirring frequently to dissolve the brown bits from the bottom of the pan. Add the beef broth, black beans, and diced tomatoes. Reduce heat to medium-low, cover, and simmer 1 hour. Cut the cooled sausage into 1/2-inch thick slices. Stir the sausage into the soup along with the rotini pasta, spinach, and dried oregano. Simmer until the pasta is tender, 7 to 10 minutes. Stir in the chopped basil and season to taste with salt and pepper before serving.

ITALIAN SAUSAGE AND SPICY BLACK BEAN SOUP

Steps:

• 1. Combine olive oil, onion, garlic, bell pepper, cumin. Cook until soft on low heat. Add salt and pepper. 2. Add cooked sausage and stir. 3. Add broth and beans. Simmer uncovered for 30 minutes. Partially mash beans to thicken soup.

BLACK BEAN AND SMOKED SAUSAGE SOUP

Steps:

• In a Dutch oven or 6qt stockpot saute onion, celery, bell pepper, and garlic in olive oil until tender; add beans, tomatoes, chicken stock, coriander, red pepper flakes and salt (if needed); Bring to boiling, reduce heat, cover and simmer for at least 30 minutes.
• In the meantime (optional) cook sausage in a nonstick pan and drain; set aside (we like the flavor a little better that way).
• Add sausage& dry sherry; stir 2-3 minutes or until heated through.
• Serve soup with sour cream, and shredded cheddar if desired; and a nice crusty bread.

HOT SAUSAGE AND BLACK BEAN SOUP

Steps:

• Heat vegetable oil in a large saucepan over medium heat. Add onion; cook and stir until softened, about 5 minutes. Stir in garlic and cumin; cook for 1 minute. Add black beans, sausage, chicken broth, and orange juice. Bring to a boil; reduce heat and simmer until flavors combine, 15 to 20 minutes.

BLACK BEAN SOUP WITH CRAB AND ANDOUILLE SAUSAGE

Steps:

• In a slow cooker, combine beans, broth, tomatoes, sausage, onion, celery, carrots, cumin, bay leaves, and 1/2 teaspoon each salt and black pepper. Mix well. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
• Season, to taste, with salt and black pepper. Ladle into bowls and garnish with crab and cilantro.

SASSY SAUSAGE AND BLACK BEAN SOUP

Steps:

• In a large saucepan over medium heat, combine the oil, onions and garlic. Saute for 8 minutes, or until tender. Add the beans, tomatoes with liquid, broth, salsa and water. Bring to a boil over high heat.
• Cut sausage into 1/2 inch slices and stir into soup. Reduce heat to low, cover and simmer for 15 minutes, stirring occasionally. Ladle soup into bowls and sprinkle with cilantro.

BLACK BEAN, SAUSAGE, AND SWEET POTATO SOUP

Steps:

• In a 4-quart saucepan simmer beans, garlic, bay leaf, allspice, broth, and 5 1/2 cups water, partially covered, until beans are tender, about 50 minutes. Discard bay leaf. In a blender purée 1 cup beans with 1 cup cooking liquid and return to pan.
• In a small bowl stir together tomato paste and remaining tablespoon water and stir into beans with sausage and Worcestershire sauce. Simmer soup, covered, 15 minutes. Soup may be prepared up to this point 3 days ahead, cooled, uncovered, and chilled, covered.
• While soup is simmering, peel sweet potatoes and cut into 1/2-inch pieces. In a steamer set over boiling water steam potatoes, covered, until tender, about 10 minutes. Stir potatoes, scallions, and salt and pepper to taste into soup.
• Serve soup garnished with scallion greens.

SPICY CUBAN BLACK BEAN AND SAUSAGE SOUP

Steps:

• Cook bacon crisp in cast iron skillet, remove to paper towel lined plate, pour off drippings (save for another use). Brown chorizo in same skillet, remove meat and skim all but 2 Tbs drippings. Add onion, garlic and all seasonings, cook over medium heat until softened. Transfer meat and onion mixture to large cast iron pot, add undrained beans, tomatoes with juices and broth. Bring to boil, reduce heat and simmer a few minutes. Using an immersion blender, puree half the soup. In a small bowl combine the sherry and cornstarch. Add to soup, simmer a few minutes. Turn off heat and stir in cilantro. Serve with cooked rice mounded in center of bowl. Add toppings as desired. Freeze excess.

SANDRA LEE-SLOW COOKER BLACK BEAN AND SAUSAGE SOUP

Steps:

• Rinse and sort black beans.
• In a large bowl, place beans and cover with water 2 inches above beans.
• Let soak for 8 hours and then drain.
• In a slow cooker, stir in all ingredients except tomatoes, hot sauce and green onions.
• Let cook for 10 hours on low heat or until beans are tender.
• Using a stick blender, partially puree mixture.
• Add tomatoes, hot sauce and stir .
• Pour in bowl and sprinkle with green onions.

BLACK BEAN AND SAUSAGE SOUP

Steps:

• Brown sausage on both sides in skillet over medium-high heat; slice down the middle length-wise. Brown the inside to finish cooking the sausage. Transfer to a board; cut into 1/4 inch moons. Heat oil in a large Dutch oven over medium-high heat. Add onion; cook 5 minutes. Add peppers; season with salt. Cook until soft, about 5 minutes. Pour in black beans and chicken broth; stir in sausage. Heat until heated through. Taste for seasoning. Stir cilantro and sour cream together. Serve soup with dollop of cilantro cream, with warm tortillas.