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.
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.