MAR
09
Smoky Black Bean Soup with Andouille Sausage
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Do you have a certain ingredient that you dont’ think you’ll ever tire of? I have a few, but black beans are one of them. I don’t think I will ever get tired of black bean recipes. I wouldn’t want to eat them every day, but they are my favorite bean and I’m always eager to give a new recipe a test run.
Plus, they’re a great pantry staple. Many of the recipes featuring black beans here on GoodLife Eats have been created out of sheer desperation: it was dinner and a bean recipe was easy to throw together.
This Black Bean Soup with Andouille Sausage was no exception. The soup has just a bit of spice with the andouille sausage that is enough for me. I am sensitive to heat, so I took a portion out for me and then added some cayenne for Eric because he likes his food spicier than I do. I loved the hint of smokiness from the smoked paprika and ancho powder.
Soups like this are honestly not the prettiest in my opinion. The soup is made thick by pureeing some of the beans and stirring that into the recipe, but it makes for a wonderful hearty soup that is perfect for the still cool evenings we are having. With the days warming up I am aching for brighter tasting recipes, but the nights still dip down and have me craving comfort food for dinner.
We had a little bit of leftovers after eating it for two nights. I served the last bit of black bean soup on top of some leftover pasta for a quick lunch and it was great!
What are your favorite ways to cook black beans?
Need a little inspiration? Check out these favorites:
- Black Bean Mexican Pizza
- Vegetarian Quinoa and Black Bean Stuffed Bell Peppers
- Black Bean Breakfast Burritos
- Chicken, Black Bean and Spinach Enchiladas with Tomatillo Sauce
Smoky Black Bean Soup with Andouille Sausage
Ingredients:
12 ounces andouille sausage (I used a chicken andouille sausage)
2 teaspoons olive oil
1 large purple onion, diced
5 large cloves garlic, minced
1 teaspoon cumin
1/8 teaspoon smoked paprika
1/8 teaspoon ancho powder
4 cans black beans, drained (I like Bush's brand)
2 1/2 cups chicken broth, plus extra if desired
1 teaspoon Worcestershire
3/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon oregano
1/8 - 1/4 cayenne, if desired
2 bay leaves
1 red bell pepper, diced
1 orange or yellow bell pepper, diced
cilantro, sour cream, and lime wedges for garnishDirections:
Cut the andouille sausage into half moon slices. Brown in a large dutch oven over medium-high heat, adding olive oil if necessary. When brown, remove and set aside in a bowl. Add olive oil to the dutch oven and saute the onion over medium-high heat until golden and tender, about 3-5 minutes. Add the garlic, cumin, smoked paprika and ancho powder and saute an additional minute.
Meanwhile, drain 1 1/2 cans black beans. Add to a food processor or blender with 1 1/2 cups of broth. Puree until smooth. Add to the dutch oven with remaining broth and beans.
Return the sausage to the dutch oven along with the Worcestershire, salt, pepper, cayenne (if desired), oregano and bay leaves. Bring to a slow boil, then turn heat to low and cover half way with a lid. Simmer for 20 minutes.
Stir in the diced bell peppers and simmer until the peppers are tender, about 5 minutes. Remove bay leaves and serve topped with cilantro, sour cream and lime wedges.
About the Author:
Katie’s lifelong interest in cooking good food has shown her that part of the goodness in life is enjoying delicious food with friends and family. She is: Writer. Photographer. Recipe Developer. Website Founder. Lover of all things good in life. Wife & Mom. A mix of great recipes, family memories, and yummy photography is what Katie serves up each week at GoodLife Eats™. Katie resides in Colorado with her husband and two children.
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Hello! I'm Katie Goodman, author of GoodLife Eats Etc. where I share what I find in my life. A mix of great recipes, family memories, adventures, good reads, and anything else that I love is what you will discover here.
Yum, this looks delicious! Lovely and hearty
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can’t wait to try this for my hubby. i had a not so successful attempt at this kind of soup a while back so i’m due for another try!
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A good black bean soup recipe is hard to find. I love that you add the bell peppers just at the end to keep them tender and not overcooked. Gorgeous!
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What a *beautiful* bowl of beans! Wish I could have that right now and it’s only 9 in the morning!
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This looks so delicious to me. I would probably add the bell peppers sooner because I prefer not to admit they’re in my food, but my husband would love the way you do it, bell peppers are one of his favorite foods!
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I love how colorful this is! My black bean soup is not nearly as pretty.
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Black beans are one of my favorites too- so versatile and tasty. This soup would be a huge hit in my house; we love anything with sausage in it, and the spicier the better!
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YUM!! I LOVE black beans, although I am the only one in the house who will eat them. I always keep a few cans on hand so I can heat some up for myself. This soup looks amazing!!
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what a beautiful soup! Thanks for sharing.
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Are there 24oz of sausage in this recipe? — you have 12oz of sausage listed twice… just double checking
Thanks for the recipe, I’m going to try it this week!
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Katie replied: — March 9th, 2011 @ 9:24 AM
No, just 12. Sorry – I reordered the ingredients so they were listed in order and forgot to remove the second listing.
This looks OUTSTANDING!
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I love the colors in this recipe – they really pop and make you feel like you are eating your “growing food.”
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This looks so good Katie! Will have to try sometime.
PS: I love black beans in minestrone.
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Wow this soup look so flavorful and comforting. And I just love how colorful the soup is.
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Katie, this looks delicious! I love any soup with beans and sausage, and I know my husband and I both would enjoy this so much. Thanks for sharing!
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I think the soup looks great. Soups are always hard to photograph in my opinion. Thanks for sharing it!
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Ditto on the black beans: A pantry staple. With the Andouille sausage, this could be sort of Mardi Gras-ish, even though I missed Fat Tuesday by one day. Oh well, throw it over some rice, and I say, close enough. yum. Thanks for the great recipe!
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I love everything about this soup!
Can’t wait to try it!
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I agree! I don’t think I’ll ever get sick of black beans!! I love putting then in salsas or as a side with grilled veggies. The soup looks great
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I love black beans but with andouille sausage too? I’m sold!
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Beautiful soup! I love a hearty black bean soup with a nice chunk of bread, it’s a really filling meal.
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I am making this soup for my meal swap and wondering if you have ever frozen this soup and if so do you have any tips to do so?
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Katie replied: — March 10th, 2011 @ 2:36 PM
I have not frozen it yet but I think it should do fine. I would take it off the heat immediately after you add the bell pepper so it doesn’t overcook. Then cool and divide into containers. Have fun! I’ve always wanted to do a soup swap.
Black beans are one of my favorites… And, I always love beans and sausage together. This soup looks perfectly hearty and flavorful… Yum!
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I love black beans…I grew up eating only pinto beans and I was 24 before I had my first black bean (at Baja Fresh and they top them with Cotija cheese….yum!)
I love them in my burritos, or with cilantro lime rice.
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Black bean soup is my favorite of all soups. This looks delicious!
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I love black beans too; they’re so nutritious! Love this recipe!
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Love the ingredients in this dish! So fresh and delicious… yum!
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Wow this soup looks so fabulous! I love the color from the peppers. This would be a great recipe for one of the luncheons that I cater for. Thanks!
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Hi Katie! This soup is so pretty with all of those bright colored veggies. These kinda soups always taste better a day or two after you make them – which makes them the perfect leftovers
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A terrific black bean soup recipe. Very hearty and filling. Great post!
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Looks delicious!
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Looks like Brazilian Feijoada…. Sounds really great!
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Absolutely love black beans, and after having spent a few months living in Central America I literally could not get enough of them! This may be a stretch you by any chance have a gallo pinto recipe? It’s the national dish of Nicaragua and would love to have a great way to make it back home in the US.
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I made this soup last night and it came out terrific. The flavor is impressive.
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Hi there! I made this for dinner today and it came out super delicious! I added some chopped fresh spinach I had in the fridge and leftover butternut squash. All in all it was flavorful and easy to prepare!
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Can’t wait to try this. Any idea how many servings this is?
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Katie replied: — January 1st, 2013 @ 11:44 AM
4 – 6 servings