Black Bean Soup
photo by FrenchBunny
- Ready In:
- 1hr 50mins
- Ingredients:
- 14
- Serves:
-
15
ingredients
- 44.37 ml olive oil
- 3 garlic cloves, minced
- 8 carrots, skinned and chopped diagonally
- 2 stalk celery, chopped diagonally
- 1 sweet pepper, chopped
- 2 (793.78 g) can stewed tomatoes (or 8 fresh, steamed peeled and chopped)
- 2 (793.78 g) can black beans
- 8 hot Italian sausages, peeled (about two pounds)
- 1 bay leaf
- 1 sprig thyme, leaves removed
- sea salt
- black pepper
- 1500.0 ml vegetable broth (I highly recommend the sodium reduced stuff!)
- 1 large vidalia onion, diced finely
directions
- Heat olive oil in a pot.
- Add onions, garlic and skinned sliced sausages; sauté over medium heat for 5 minutes.
- Add carrots and celery, sauté 5 minutes.
- Add peppers and tomatoes, sauté 5 minutes.
- Add salt, pepper, thyme and bay leaf, sauté 5 minutes.
- Drain and puree one can of black beans, add other can with juice, and sauté 5 minutes.
- Add vegetable broth.
- Lower temperature and simmer for at least one hour, stirring occasionally.
- Tastes the better for longer cooking. Remove the bay leaf and thyme sprig on completion.
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Reviews
-
Excellent flavor. Not really a traditional black bean soup, more just like soup with black beans in it, but very good. I started this on the stove top and then transferred to a slow cooker so it could simmer on low for a few hours. I used a smoked beef sausage and beef stock instead of the hot Italian sausage and vegetable broth. I think I would like a slightly thicker texture to the broth, so next time I might add less or add an additional can of black beans, pureed.
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This was such an excellent soup. The flavors were so delicious. I loved the spiceness from the hot italian sausages. I couldnt find sodium reduced broth so I just eliminated the extra salt and it worked out perfect. I let it simmer for about 3 hours and it made the kitchen smell real good. I used the canned stewed tomatoes since fresh tomatoes just don't taste that good at this time of year. We both enjoyed the soup for lunch the next day. I was just telling my Mum how good this soup was and she wants the recipe so she can try it. Thanks for sharing your wonderful recipe John.
Tweaks
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Excellent flavor. Not really a traditional black bean soup, more just like soup with black beans in it, but very good. I started this on the stove top and then transferred to a slow cooker so it could simmer on low for a few hours. I used a smoked beef sausage and beef stock instead of the hot Italian sausage and vegetable broth. I think I would like a slightly thicker texture to the broth, so next time I might add less or add an additional can of black beans, pureed.
RECIPE SUBMITTED BY
<p>Contractor/Regional Manager <br />Favourite Cookbook Our Heritage Mennonite cookbook purchased in 1980, with family style recipes from the Canadian Prairies. <br /><br />Love cooking, fishing, golf and gardening, but my best day will always be when all the kids are home, and I get to feed them...</p>
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