Why You’ll Love This Recipe
This Black Bean Soup is full of deep, bold flavors from smoked sausage, spices, and fresh vegetables. It’s creamy without being overly heavy and can be made in under 30 minutes. It’s a perfect meal for busy evenings and pairs wonderfully with cornbread or a light salad.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 small red onion, diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 1 green bell pepper, diced
- 4 cups chicken stock
- 3 (15-ounce) cans black beans, drained and rinsed
- 2 teaspoons ground cumin
- 2 teaspoons garlic powder
- 2 teaspoons dried oregano
- 1 tablespoon chili powder
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 1 pound smoked sausage, sliced
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Cook the vegetables: Heat olive oil in a large pot over medium heat. Add the onion, bell peppers, and garlic. Sauté for 5 minutes until the vegetables soften.
- Add beans and stock: Stir in the black beans, chicken stock, cumin, garlic powder, oregano, chili powder, salt, and black pepper. Bring the soup to a boil.
- Blend the soup: Use an immersion blender to pulse the soup to your desired consistency, leaving some beans and vegetables intact for texture. If you don’t have an immersion blender, transfer part of the soup to a regular blender and then return it to the pot.
- Add sausage: Stir in the sliced smoked sausage. Cook for 5 more minutes, allowing the flavors to meld.
- Serve: Top with sour cream and cilantro, and serve with cornbread or your favorite side.
Servings and Timing
- Servings: 6
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Variations
- Vegetarian option: Omit the sausage and use vegetable stock instead of chicken stock.
- Spicy version: Add diced jalapeños or extra chili powder for heat.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the fridge for up to 1 week.
- Reheating: Reheat on the stovetop over low heat, adding a splash of water or stock if needed.
FAQs
1. Can I use dried black beans?
Yes, you can use dried beans. Just make sure to soak and cook them before adding them to the soup.
2. Can I make this soup vegan?
Yes, just omit the sausage and use vegetable broth for a vegan version.
3. How can I make this soup spicier?
You can add diced jalapeños, extra chili powder, or cayenne pepper for a kick of heat.
4. Can I freeze this soup?
Yes, this soup freezes well. Store it in an airtight container for up to 3 months.
5. Can I use a blender instead of an immersion blender?
Yes, just blend a portion of the soup in a regular blender and return it to the pot.
6. How do I store leftovers?
Store leftovers in the fridge for up to 1 week or freeze for up to 3 months.
7. Can I add more vegetables to this soup?
Yes, feel free to add zucchini, carrots, or spinach for extra nutrition.
8. Can I use another type of sausage?
Yes, you can swap in turkey sausage for a different flavor profile.
9. Can I add cream to make it richer?
Yes, you can stir in some cream or sour cream for added richness.
10. What should I serve with Black Bean Soup?
This soup pairs well with cornbread, rice, or a light green salad.
Conclusion
Black Bean Soup is a deliciously hearty dish that’s perfect for any occasion. With bold flavors, plenty of vegetables, and a creamy texture, this soup is a crowd-pleaser. Whether you keep it traditional or customize it with your favorite ingredients, it’s sure to become a go-to recipe for cozy dinners and meal prep.
Print
Black Bean Soup
- Total Time: 35 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
Black Bean Soup is a comforting, hearty dish filled with smoky flavors, spices, and vegetables. This easy-to-make soup features black beans, smoked sausage, and a creamy texture from blending, making it a perfect weeknight meal that’s ready in under 30 minutes. Serve it with cornbread or a light salad for a complete meal.
Ingredients
2 tablespoons extra-virgin olive oil
1 small red onion, diced
1 red bell pepper, diced
4 cloves garlic, minced
1 green bell pepper, diced
4 cups chicken stock
3 (15-ounce) cans black beans, drained and rinsed
2 teaspoons ground cumin
2 teaspoons garlic powder
2 teaspoons dried oregano
1 tablespoon chili powder
1 teaspoon kosher salt
½ teaspoon freshly cracked black pepper
1 pound smoked sausage, sliced
Instructions
-
Cook the vegetables: Heat olive oil in a large pot over medium heat. Add the onion, bell peppers, and garlic. Sauté for 5 minutes until the vegetables soften.
-
Add beans and stock: Stir in the black beans, chicken stock, cumin, garlic powder, oregano, chili powder, salt, and black pepper. Bring the soup to a boil.
-
Blend the soup: Use an immersion blender to pulse the soup to your desired consistency, leaving some beans and vegetables intact for texture. If you don’t have an immersion blender, transfer part of the soup to a regular blender and then return it to the pot.
-
Add sausage: Stir in the sliced smoked sausage. Cook for 5 more minutes to allow the flavors to meld.
-
Serve: Top with sour cream and cilantro, and serve with cornbread or your favorite side.
Notes
Vegetarian Option: Omit the sausage and use vegetable broth for a plant-based version.
Spicy Version: Add diced jalapeños or extra chili powder for heat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Comfort Food
