Recipe by John DOH
I was introduced to this recipe by my SiL, in Calgary, and commented that it really rocked. Keeps well in fridge or freezer, nukes well in the microwave for work lunch, and is pretty solid for "healthiness in eating".
Top Review by berry271
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.
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 8 carrots, skinned and chopped diagonally
- 2 stalks celery, chopped diagonally
- 1 sweet pepper, chopped
- 2 (14 ounce) cans stewed tomatoes (or 8 fresh, steamed peeled and chopped)
- 2 (14 ounce) cans black beans
- 8 hot Italian sausages, peeled (about two pounds)
- 1 bay leaf
- 1 sprig thyme, leaves removed
- sea salt
- black pepper
- 1 1⁄2 liters vegetable broth (I highly recommend the sodium reduced stuff!)
- 1 large vidalia onion, diced finely
Directions See How It's Made
- 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.