Smoky Black Bean Soup

Black beans are an ingredient that I don’t think I will ever get tired of. I always have a big stock of them in my pantry. They are a pantry staple for me because they can easily serve as a base for so many different recipes.

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.

black bean soup recipe

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 loved the hint of smokiness from the smoked paprika and ancho powder. Another bonus, Madeline will eat this because she likes chili and she likes sausage. And it freezes well.

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 cooler evenings that still come around as the weather tries to decide if it wants to be winter or spring. 

We had some 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?

Smoky Black Bean Soup with Andouille Sausage

Smoky Black Bean Soup with Andouille Sausage

Yield: 6-8 servings
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

The soup has just a bit of spice with the andouille sausage that is enough for me. I loved the hint of smokiness from the smoked paprika and ancho powder. 

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 garnish

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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 Information
Yield 6 Serving Size 1
Amount Per Serving Calories 392 Total Fat 19g Saturated Fat 6g Trans Fat 0g Unsaturated Fat 10g Cholesterol 38mg Sodium 1133mg Carbohydrates 39g Net Carbohydrates 0g Fiber 12g Sugar 6g Sugar Alcohols 0g Protein 19g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.

I have an ongoing relationship with Bush’s Beans where I am compensated for my time, however this is a brand that I have always used in my own kitchen and any opinions expressed regarding the product are my own.