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Mexican Black Bean Soup with Sausage Recipe
Print Recipe
Ingredients
2
tablespoons
extra-virgin olive oil
1
medium white or yellow onion
finely chopped
3
tablespoons
garlic cloves
very finely chopped (we used about 3of minced garlic, but we like garlic a lot)
1
teaspoon
canned chipotle chile
seeded and finely chopped (since we didn't have this on hand, we used 1ground chipotle)
1
teaspoon
ground cumin
1
teaspoon
dried oregano
Two 15-ounce cans black beans
drained
3
cups
chicken stock or canned low-sodium broth
3/4
pound
smoky cooked sausage
such as andouille or kielbasa, thinly sliced (we just went with two andouille)
2
tablespoons
fresh lime juice
plus wedges for garnish
2
tablespoons
very finely chopped cilantro
Salt and freshly ground pepper
Sour cream for serving
we left this out because it's dairy
Instructions
In a medium saucepan, heat the olive oil until shimmering.
Add the onion and cook over moderate heat, stirring occasionally until softened, about 3 minutes.
Add the garlic and the chipotle or ground chipotle, cumin and oregano and cook, stirring, until fragrant, about 2 minutes.
Add the black beans and chicken stock and simmer, partially covered, for 15 minutes.
Using a potato masher, coarsely crush some of the beans (we skipped this step).
Meanwhile, heat a large skillet over high heat.
Add the sausage and cook until browned, stirring occasionally, about 5 minutes.
Add the sausage to the beans.
Then add the lime juice and cilantro. Season with salt and pepper.
Simmer the soup for 2 minutes to allow the flavors to blend, or longer if you'd like!
Ladle the soup into bowls and serve, passing the sour cream and lime wedges separately.
Tried this recipe?
Let us know
how it was!