Black Bean and Sausage Soup
Try this Black Bean and Sausage Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 0
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 1 tsp salt
- 1 bay leaf
- 3 cloves garlic chopped
- 2 tbs olive oil
- 1 tsp pepper
- 1 tbs cumin
- 1 red pepper chopped
- 1/2 cup chopped fresh cilantro
- 1 cup chopped onions
- 2 carrots pealed and chopped
- 1 jalapeno pepper chopped (optional)
- 4 cans black beans drained and rinsed
- 2 tsp dried mexican oregano
- 1 tbs chili powder (i use chimayo chili powder)
- 4 cups chicken broth (preferably homemade)
- 1 pound andouille sausage diced
- Carbohydrate 28.3617938994073 g
- Cholesterol 0 mg
- Fat 8.53625379902296 g
- Fiber 7.83720962835667 g
- Protein 5.50591538632783 g
- Saturated Fat 1.14665326449913 g
- Serving Size 1 1 recipe (772g)
- Sodium 44.1914141347906 mg
- Sugar 20.5245842710506 g
- Trans Fat 0.727562095191438 g
- Calories 199 calories
Heat olive oil in a large soup pot and add onions, garlic, peppers, carrots and jalapeno and cook until veges become soft. About 10 minutes or so.Add beans, bay leaf, cumin, oregano, salt, pepper and chili powder and cook for about a minute to incorporate flavors.Add chicken stock and simmer for ½ hour on low heat.With an immersion blender (or regular blender, in small batches) blend soup until smooth.Add sausage and cilantro and simmer until warm.
