Black Bean Soup

"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"."
 
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photo by FrenchBunny photo by FrenchBunny
photo by FrenchBunny
photo by FrenchBunny photo by FrenchBunny
photo by FrenchBunny photo by FrenchBunny
photo by FrenchBunny photo by FrenchBunny
Ready In:
1hr 50mins
Ingredients:
14
Serves:
15
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ingredients

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directions

  • 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.

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Reviews

  1. 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.
     
  2. FrenchBunny
    This was such an excellent soup. The flavors were so delicious. I loved the spiceness from the hot italian sausages. I couldnt find sodium reduced broth so I just eliminated the extra salt and it worked out perfect. I let it simmer for about 3 hours and it made the kitchen smell real good. I used the canned stewed tomatoes since fresh tomatoes just don't taste that good at this time of year. We both enjoyed the soup for lunch the next day. I was just telling my Mum how good this soup was and she wants the recipe so she can try it. Thanks for sharing your wonderful recipe John.
     
  3. Susie D
    Other than preparing the black beans from dried, I made no changes to the recipe. The soup will be in my keeper file. We loved the spicy flavor and it is a perfect soup for cool weather. Thanks for sharing your recipe!
     
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Tweaks

  1. 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.
     

RECIPE SUBMITTED BY

<p>Contractor/Regional Manager <br />Favourite Cookbook Our Heritage Mennonite cookbook purchased in 1980, with family style recipes from the Canadian Prairies. <br /><br />Love cooking, fishing, golf and gardening, but my best day will always be when all the kids are home, and I get to feed them...</p> <p><img src=http://i23.photobucket.com/albums/b399/susied214/calendar%20clips/2010325masters.jpg alt= width=225 height=91 /><br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/Beverage%20Forum/KingCanuklehead.jpg alt= /></p>
 
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