Black Bean Soup
- Reviews 1
Ready In: 1 hr 20 mins
Serves: 6-8
Ingredients
- 1 medium green pepper, chopped
- 1 medium red pepper, chopped
- 2 small onions, chopped
- 5 large garlic cloves, chopped
- 1 jalapeno pepper, chopped
- 1 serrano pepper, chopped
- 2 stalks celery, chopped
- 2 carrots, chopped
- 1⁄2 fresh lime, juice only for garnish
- 3 -4 cups chicken stock
- 3 (15 ounce) cans black beans, rinsed and drained
- 1 (15 ounce) can diced tomatoes
- 2 teaspoons chili powder
- 1⁄2 teaspoon cayenne
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon mesquite powder (specialty spice purchase)
- 4 tablespoons chopped fresh cilantro (to garnish)
- 3 slices smoked bacon (to garnish, thick slices)
- 7 chicken andouille sausages
Directions
- Saute Bacon in a soup pot to release fat and crisp bacon. Remove bacon drain on paper towel. Leave in fat if only a Tbl or two. Remove excess grease.
- Saute andouille sausage to release fat and crisp. Remove from pot and drain on paper towel. Remove all but 1 - 2 Tbl grease.
- Sweat (on low saute) all veggies in pot for about 15 minutes.
- Add back in sausage, drained and rinsed black beans, tomatoes, broth and spices.
- Boil, then reduce to simmer about an hour -- till flavors meld.
- Puree part (leave some chunks) of the pot using an immersion blender or a regular blender.
- Mix back in crisped bacon.
- Serve with lime juice, cilantro and a dash of sour cream if you like.
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