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Mexican Black Bean Soup Sausage Recipe
This tasty black bean soup combines black beans with sausage, seasonings, and fresh vegetables. You need to "sweat" the vegetables in this soup recipe, which means to cook them over a low heat so they soften without browning. This makes them extra flavorful and ensures they will be tender in the finished soup. It is important that the vegetables do not brown, so keep the heat low, unlike when you stir-fry vegetables. The liquid smoke adds a great smoky flavor but you can leave this out if you are using smoked sausage. Leave out the sausage altogether if you do not like it. It is an optional ingredient in this Mexican black bean soup.
If you would prefer to make this Mexican black bean soup sausage recipe in a crockpot, you can bring it to a boil on the stove and then transfer it into your slow cooker. Simmer it on "low" for two to three hours. Serve this delicious black bean soup recipe with cornbread for dunking or how about some multigrain bagels for a change? This soup is really flavorful and it makes a nice lunch or dinner.
The combination of chili powder, garlic, cayenne pepper, cumin, and vinegar adds a nicely balanced seasoning to this Mexican soup recipe. It is spicy but not too fiery or hot. The black beans have their own unique flavor and the other ingredients work together to bring out this wonderful flavor and complement it perfectly.
Smoky Sausage and Black Bean Soup
Ingredients -
4 cans black beans (15 oz each)
2 tablespoons vegetable oil
4 cups chicken broth
2 tablespoons minced garlic
2 teaspoons chili powder
¼ teaspoon hickory liquid smoke
½ teaspoon salt
½ teaspoon cayenne pepper
½ teaspoon cumin
2 tablespoons apple cider vinegar
¾ cup diced celery
1 diced white onion
½ lb ground sausage
½ cup diced carrot
Shredded Mexican cheese blend, chopped green onion and sour cream, for garnish (optional)
Preparation:
Heat the oil in a big pot over a low to moderate heat, and then add the celery, carrot, onion, and garlic.
Sweat the vegetables for 15 minutes or until the onions are almost translucent, watching them to make sure they do not burn.
Burnt garlic tastes bitter so keep an eye on it.
Put the canned beans in a sieve and rinse them under running water.
Add 3 cups of the rinsed beans to a food processor and add a cup of chicken broth.
Puree this mixture until smooth, and then add it to the pan with the vegetables.
Add the whole beans, the rest of the chicken broth, the chili powder, liquid smoke, salt, spices, and vinegar to the pot and bring the mixture to a boil.
Turn down the heat and simmer the soup uncovered for an hour or until it is thick and everything is tender.
Brown the sausage in a skillet, breaking it up as much as you can, then add it to the soup and stir to mix well.
Garnish the soup with cheese, green onion, and sour cream, if you want to.
(Serves 6)
Photo Description:
This black bean soup recipe is full of flavor and the clever spice combination gives it a hint of piquancy without making it overly spiced. Served with multigrain bagels, cornbread, or sliced French bread for dunking, this full-flavored and mouthwatering Mexican black bean soup sausage recipe will be a hit with anybody you give a bowlful to. The flavors are amazing together and the slow cooking means that the flavors merge very well with one another. The vegetables and beans will be soft and tender.
