Smoky Black Bean and Sausage Soup
Smoky Black Beans and Sausage Soup brings cozy fall flavor to your bowl. With smoky paprika, fire-roasted tomatoes, and hearty sausage, it’s quick comfort food for chilly nights.
Servings 4 people
Ingredients
- 2 tablespoons olive oil or avocado oil
- 12 ounces smoked sausage rope , sliced into quartered rounds
- 1/2 red onion , diced (about 3/4 cup)
- 2 ribs celery , diced
- 1/2 cup roasted red peppers , diced
- 3 cloves garlic , minced
- 2 teaspoons smoked paprika
- 1 teaspoon chili powder (use your favorite)
- 1/2 teaspoon salt
- 1 teaspoon Worcestershire sauce
- 1 can fire-roasted diced tomatoes with their juices (about 14 ounces)
- 2 cans black beans , drained
- 3 1/2 cups chicken broth
- 2 tablespoons minced fresh cilantro leaves
- 1 green onion , sliced thinly
Instructions
- Heat 1 tablespoon of oil in a 4- to 5- quarter soup pot or Dutch oven over medium until the surface shimmers.
- Add the smoked sausage and saute until the slices start to turn golden and crisp a little bit. Remove about a third of the sausage to a bowl and set aside.
- If the pot is dry, add the remaining 1 tablespoon of oil.
- Add the onions, celery, and peppers to the sausage and saute until the onions have softened (about 5 minutes). Stir in the garlic until fragrant (just 30 seconds or so).
- Sprinkle the spices, salt, and Worcestershire sauce over the vegetables and stir well.
- Add the tomatoes, black beans, and chicken broth, stirring well.
- Raise the heat to medium-high and bring the soup up to an active simmer. Cook for 10 minutes. Bean soups like to foam up; skim off the foam with a shallow spoon.
- Reduce heat to low. Add back the reserved smoked sausage and mix them in along with 1 tablespoon of the cilantro.
- Serve with green onions and the remaining cilantro for toppings.