(702) 877-4237

(702) 8-SPICES

Store Hours:
Monday - Saturday 10AM to 7PM
Sunday 11AM to 5PM

Black Bean and Sausage Soup

black bean and sausage soup
Black Bean and Sausage Soup

Black Bean and Sausage Soup

Black Bean and Sausage Soup is a Southwest style soup. The smoked sausage gives it a nice meaty, smokey flavor. The New Mexico Red Chile Powder, and coriander, with a garnish of fresh cilantro Monterey Jack cheese adds the rest of the Southwest flavors to give you a delicious soup. You can use different types of smoked sausage to change the flavor. A heartier Polish kielbasa will give you a smokier flavor, and a smoked turkey sausage will usually be less smokey. We use a ‘regular” or beef smoked sausage, but whichever you use will add a good flavor to the soup.

Serves 4

2 15 Oz Cans Black Beans, Drained and Rinsed Well
2 Cups Low-Sodium Chicken Broth
2 Cups Water
1 Cup (About 2 Large Stalks) Celery, Chopped
1 Cup (About 1 Large) Onion, Chopped
2 Teaspoons New Mexico Red Chile Powder (We use either 2 teaspoons Mild New Mexico Red Chile Powder, and ¼ teaspoon Cayenne, or 2 Teaspoons Hot New Mexico Red Chile Powder.)
4 Cloves Garlic, Minced
2 Teaspoons Ground Coriander
2 Teaspoons Kosher Flake Salt
1 Teaspoon Fresh Ground Black Pepper
8 Ounces Cooked, Smoked Sausage, Cut into 1/4″ Pieces, like Smoked Kielbasa or Other Smoked Sausage of Your Choice
Shredded Monterey Jack Cheese, for Garnish
Rough Chopped Cilantro, for Garnish

In a medium soup pot, add the beans, chicken broth, water, celery, onion, chile pepper powder, garlic, coriander, salt, and pepper. Bring to a boil. Cover, reduce to a simmer and cook for about 15 minutes, or until the onion and celery are tender. Add the chopped sausage, and cook another 5 minutes until the sausage is heated thoroughly. Ladle into bowls, and garnish with the Monterey Jack cheese and cilantro.