Black Bean and Sausage Soup
- Ready In:
- 1hr
- Ingredients:
- 21
- Serves:
-
4-6
ingredients
- 1 tablespoon olive oil
- 1⁄2 lb bacon (or more italian sausage)
- 1⁄2 lb hot Italian sausage, sliced (or sweet Italian)
- 1⁄2 medium red onion, chopped
- 1⁄2 medium yellow onion, chopped
- 3 garlic cloves, chopped
- 1 1⁄2 sprigs fresh thyme
- 1 1⁄2 sprigs fresh oregano
- 1 1⁄2 sprigs fresh parsley
- 1⁄2 sprig fresh basil
- 1⁄2 cup celery, chopped
- 1⁄8 cup carrot, chopped
- 4 ounces white mushrooms, sliced
- 0.5 (15 ounce) can diced tomatoes
- 1 quart chicken stock or 1 quart turkey broth
- 1⁄2 teaspoon liquid smoke
- 1⁄2 quart water
- 29 ounces black beans
- 2 jalapeno peppers
- 2 cherry peppers
- salt and pepper
directions
- Skin and cut the sausage into small pieces, do not cut the bacon if you use it, it will be easier to remove if desired. Also, suggest taking trimming some of the fat from the bacon.
- In a large dutch oven, heat olive oil and brown both sausage and bacon.
- Remove sausage and bacon from pot and place in a paper towel lined bowl to drain.
- In the hot fat add the onion and garlic salt and stir occasionally, add garlic and stir for another 2 minutes.
- Add remaining chopped vegetables and herbs and more salt.
- Continue to stir until veggies are coated in fat and have started to become slightly translucent.
- Add tomatos and stir for a couple minutes.
- Return the sausageto the pan and add the stock and water, bring to a rolling boil and reduce heat.
- Simmer for 15 minutes, or until celery and carrots are tender.
- Add black beans and cook 15-20 minutes longer. .
- Serve with a prepared crusty bread with parmesean or croutes.
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RECIPE SUBMITTED BY
David Hawkins
Newport Beach, California
Started washing dishes in restaurants (the Moose Lodge to be precise) at 13. Worked at a bunch of Long Island restaurants from 14 to 18, did salad prep, sous, breakfasts, line, short order and whatever role was open. Loved it, and kept cooking when I went into the Army at 18. By 22, stopped cooking for work, but still cook at home a lot. Now, I actually think I am a better cook than ever, and have even considered opening my own restaurant some day.