Smoky Black Bean Soup with Andouille Sausage
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
- 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 garnish
- 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 halfway 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.
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Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 392Total Fat 19gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 10gCholesterol 38mgSodium 1133mgCarbohydrates 39gFiber 12gSugar 6gProtein 19g