Black bean soup

I love black bean soup, and this recipe is a favorite. It makes judicious use of canned ingredients, so is fairly quick and easy.

  • 1/2 lb andouille sausage thinly sliced (preferred) or 1/2 lb smoky bacon cut into 1 inch pieces.
  • 2 c diced onion, more or less
  • 6 cloves of garlic, minced finely
  • 1  can (15 oz) chicken broth
  • 1 can (15 oz) chopped tomatoes with juice
  • 2 tablespoons ketchup
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon chili powder
  • 3 (15 1/2-ounce) cans black beans, drained but not rinsed (save the liquid)
  • 1 fresh jalapeno pepper, seeds removed, diced (adjust to taste)
  • Liquid smoke seasoning, to taste

Garnishes (choose what you like, at least 2)

  • Chopped cilantro
  • Lime juice
  • Thinly sliced scallions
  • Sour cream
  • Grated cheddar cheese

In a soup pot, saute the sausage over medium-high heat for a few minutes, then add the onion, garlic, and jalapeno. Saute for 5 minutes and add all the remaining ingredients except the liquid smoke. Simmer for 1 hour. At this time you should taste and add salt as needed, and also the liquid smoke if you like (the sausage or bacon may have added enough smoky flavor). If the soup is too thick, add the reserved bean juice. Serve with your choice of garnishes.

Explore posts in the same categories: Ethnic, Soups, Starters

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