Black Bean and Smoked Sausage Soup

“I can easily make this after work, even if I have to prep everything from scratch. The original recipe was adapted from a Better Homes and Gardens Cookbook. It called for 1 lb of dried black beans but for us, canned works best on a weeknight. I've used either 2 or 3 cans of beans, it depends on how thick you like your bean soup. I think the coriander and sherry are the key to it's taste.”
READY IN:
1hr 15mins
SERVES:
5
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. In the meantime (optional) cook sausage in a nonstick pan and drain; set aside (we like the flavor a little better that way).
  3. Add sausage& dry sherry; stir 2-3 minutes or until heated through.
  4. Serve soup with sour cream, and shredded cheddar if desired; and a nice crusty bread.

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