Black Bean And Sausage Soup Food

HOT SAUSAGE AND BLACK BEAN SOUP

Steps:

• Heat vegetable oil in a large saucepan over medium heat. Add onion; cook and stir until softened, about 5 minutes. Stir in garlic and cumin; cook for 1 minute. Add black beans, sausage, chicken broth, and orange juice. Bring to a boil; reduce heat and simmer until flavors combine, 15 to 20 minutes.

MEXICAN BLACK BEAN SOUP WITH SAUSAGE

Steps:

• In a medium saucepan, heat the olive oil until shimmering. Add the onion and cook over moderate heat, stirring occasionally until softened, about 3 minutes. Add the garlic along with the chipotle, cumin and oregano and cook, stirring, until fragrant, 2 minutes. Add the black beans and chicken stock and simmer, partially covered, for 15 minutes. Using a potato masher, coarsely crush some of the beans.
• Meanwhile, heat a large skillet over high heat. Add the sausage and cook until browned, stirring occasionally, about 5 minutes. Add the sausage to the beans, along with the lime juice and cilantro; season with salt and pepper. Simmer the soup for 2 minutes to allow the flavors to blend. Ladle the soup into bowls and serve, passing the sour cream and lime wedges separately.

BLACK BEAN AND SMOKED SAUSAGE SOUP

Steps:

• In a Dutch oven or 6qt stockpot saute onion, celery, bell pepper, and garlic in olive oil until tender; add beans, tomatoes, chicken stock, coriander, red pepper flakes and salt (if needed); Bring to boiling, reduce heat, cover and simmer for at least 30 minutes.
• In the meantime (optional) cook sausage in a nonstick pan and drain; set aside (we like the flavor a little better that way).
• Add sausage& dry sherry; stir 2-3 minutes or until heated through.
• Serve soup with sour cream, and shredded cheddar if desired; and a nice crusty bread.

BLACK BEAN SOUP WITH CRAB AND ANDOUILLE SAUSAGE

Steps:

• In a slow cooker, combine beans, broth, tomatoes, sausage, onion, celery, carrots, cumin, bay leaves, and 1/2 teaspoon each salt and black pepper. Mix well. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
• Season, to taste, with salt and black pepper. Ladle into bowls and garnish with crab and cilantro.

WHITE BEAN AND SAUSAGE SOUP

Steps:

• Heat the olive oil in an 8-quart Dutch oven over medium-high heat. Brown the sausage, breaking it into bite-size chunks as it cooks, 8 to 10 minutes. Remove with a slotted spoon to a paper towel-lined plate to allow excess oil to drain off.
• Add the peppers, oregano, rosemary, garlic and onions to the pot. Season with a pinch of salt and pepper and cook until the onions are tender, about 5 minutes. Pour in the chicken broth, beans and tomatoes. Return the sausage to the pot and bring to a boil. Reduce to a low simmer and cook, uncovered, for 20 minutes.
• Stir in the kale, heavy cream and apple cider vinegar. Taste and adjust the seasoning as needed. Serve with grated Parmesan cheese if desired.
• To freeze, transfer the soup to containers with airtight lids, leaving space at the top as it will expand as it freezes. Allow the soup to cool completely before placing the lids on and freezing. Reheat until hot before serving and garnish with Parmesan cheese if desired.

SAUSAGE-BEAN SOUP

Steps:

• Escarole and White Bean Soup: Cook 3 chopped garlic cloves and some red pepper flakes in olive oil. Add 3 cups chicken broth, 1 head chopped escarole and a parmesan rind; simmer 15 minutes. Add 1 can white beans, parmesan and salt.
• For Sausage-Bean Soup: Make Escarole and White Bean Soup; saute 4 chopped sweet Italian sausages with the garlic.

BLACK BEANS AND SAUSAGE

Steps:

• In a large skillet, heat oil over medium-high. Add sausage and cook until browned on all sides, about 8 minutes. Transfer to a plate. Add carrots and shallots to skillet and cook until beginning to soften, about 4 minutes; season with salt and pepper. Add garlic and cook until fragrant, about 1 minute. Add black beans and broth and bring mixture to a boil. Add sausage, reduce heat to a rapid simmer, and cook until carrots are tender, about 12 minutes. Remove from heat and stir in parsley. Serve with more parsley and a dollop of yogurt.

BLACK BEAN & ITALIAN SAUSAGE SOUP

Steps:

• In a large soup pot on medium heat, fry the bacon bits to get some fat to coat the bottom of the pan.
• Add the garlic powder, chopped onion, chopped peppers, and Italian sausage broken up into chunks. Fry on medium heat until the sausage is no longer pink.
• Add the chicken stock, 1/2 tsp of cumin and one can of black beans. Simmer covered for 30 minutes.
• Use an immersion blender to blend some of the soup so that there are still lots of unblended chunks--about 10-15 seconds on high.
• Add the other can of drained, rinsed beans and 1/2 tsp of cumin.
• Season with salt, pepper and/or pepper flakes if you like it spicy.
• Simmer for another 10 minutes.
• *Serve with a dollop of sour cream if desired. I also serve it over a couple of tablespoons of leftover rice or pasta in each bowl to make it a hearty meal.

SMOKY BLACK-BEAN SOUP WITH SAUSAGE

Steps:

• Heat oil in a medium saucepan over medium-high; add sausage and cook, stirring, until crisp, about 3 minutes. Transfer to a plate. Add scallions, celery, and thyme to pan; cook until tender, about 4 minutes. Stir in tomatoes; bring to a boil and cook 3 minutes. Drain and rinse one can of beans, leaving the second in its liquid; add both to pan with 1 cup water.
• Return to a boil, then reduce heat to low and simmer 15 minutes. If desired, remove 1 cup of mixture and purée in a blender or food processor until smooth, about 15 seconds, then return to pan. Season with salt and pepper.
• Top each serving with cooked sausage, a dollop of sour cream, and a small handful of watercress. Sprinkle with pepper and celery leaves; serve.

BLACK BEAN SOUP WITH SAUSAGE (CROCK POT)

Steps:

• Warm oil in a medium skillet over medium heat.
• Add onion and garlic and cook, stirring frequently, until onion is softened and translucent, about 5 minutes.
• Combine onion mixture, beans (with their liquid), salsa and chicken broth in a slow cooker.
• Stir well and cook on low for 5 hours.
• Stir sausages into bean mixture in slow cooker and cook for 1 hour longer.
• Using tongs, remove sausages to a cutting board, cut into bite size pieces and then return to slow cooker.
• Stir in cilantro and season with salt and pepper.
• Serve soup hot in bowls, with chopped avocado and a dollop of sour cream on top, if desired.

QUICK BLACK BEAN AND SAUSAGE SOUP WITH COUSCOUS

Steps:

• In a hot dutch oven or deep pot, add olive oil and after it begins to shimmer, add in onion, green pepper, celery and garlic and sweat over medium heat until translucent. Remove to a bowl and set aside.
• Add sausage and brown and break up until cooked through. Remove excess fat. Add vegetables back to the pot and stir in tomatoes, spices, black beans and '2' cups of the broth. Reduce heat to medium and simmer for 10 minutes until bubbly.
• When ready to serve, bring remaining 2 cups of the broth to boil in a saucepan then stir in couscous. Cover and remove from heat. Let sit 5 minutes. If you are a salt lover, add salt but I usually don't.
• Ladle one sixth of the couscous into the bottom of a bowl then cover with black bean soup. If desired sprinkle some shredded cheddar cheese or sour cream on top (we like it just as well without it).

CREOLE BLACK BEANS 'N' SAUSAGE

Steps:

• In a large skillet, brown sausage over medium heat; drain. Transfer to a 5-qt. slow cooker. Stir in remaining ingredients except rice. Cook, covered, on low until vegetables are tender, 6-8 hours. Discard bay leaves. Serve with rice.

SAUSAGE BEAN SOUP

Steps:

• In a large saucepan, cook and crumble sausage with onion and garlic over medium heat until no longer pink, 5-7 minutes; drain., Stir in beans, tomatoes, basil and broth; bring to a boil. Reduce heat; simmer, covered, 10 minutes. Serve with cheese.