Black Bean Soup With Fennel Sausage 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.

BEAN AND SAUSAGE SOUP

Steps:

• Pick through and rinse beans. Place in a 4 quart pot, and cover with at least 2 inches of water. Bring to a boil for 2 to 3 minutes. Cover, and let stand in the refrigerator overnight.
• Drain and rinse beans. Place beans in slow cooker with canned tomatoes, broth, white wine, and vegetables. Cover, and cook on low for 7 to 8 hours.
• In a skillet, cook the sausage over medium heat until done. Slice links into 1/2 inch pieces. Add meat to slow cooker, and cook soup another 30 to 60 minutes.

VENEZUELAN BLACK BEAN SOUP

Steps:

• Heat oil in a large saucepan over medium-low heat. Cook and stir onion, leek, and garlic in the hot oil until softened, 5 to 7 minutes. Add water, black beans, brown sugar, oregano, cumin, bay leaves, salt, and pepper. Cover and simmer until flavors combine, about 20 minutes.
• Discard bay leaves from the soup. Serve with croutons.

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.

FENNEL AND BLACK BEAN SOUP

Steps:

• Heat oil in a large pot over medium heat. Add fennel and onion; cook and stir until slightly softened, about 5 minutes. Stir in garlic; cook until fragrant but not browned, about 2 minutes.
• Pour vegetable stock, black beans, diced tomatoes, red pepper flakes, pepper, cumin, thyme, and bay leaves into the pot. Bring to a gentle boil; reduce heat and simmer, stirring occasionally, until fennel is tender, 35 to 45 minutes. Add spinach, stirring to separate leaves; simmer until heated through, 1 to 2 minutes.

BLACK BEAN SOUP WITH FENNEL SAUSAGE

Steps:

• 1. Heat a 5.5-quart dutch oven on medium-high heat and when it's hot, add the olive oil. Add sausage, breaking up with a spoon until cooked through (about 6-8 minutes). Once cooked, remove with a slotted spoon to drain on a paper towel-lined bowl. 2. Drain the remaining oil so that there is 2 tablespoons remaining. Add the onion and carrots and sweat until the onions are nearly translucent and the carrots have softened. 3. Add the garlic and cook for 1 minute. 4. Add the vermouth and cook, scraping the bottom of the pan, until it's reduced by half. 5. Add the beans and stock, bring to a boil, and simmer 10 minutes to marry the flavors and warm the beans. 6. Puree the soup with an immersion blender or transfer to a blender and puree the soup in batches. 7. Add the reserved sausage back to the soup, and because garnishing is half the fun, top with any combination of creme fraiche, diced pepper and parsley. NOTES: If fennel sausage isn't available, any type of bulk pork sausage could work. Sage would be lovely. And if bulk pork sausage isn't available either (which often happens), just buy regular pork sausages and remove from their casing at home. Vermouth makes it not the ideal choice for a family dinner with kids, so if you're going that route, feel free to deglaze the soup with a quarter cup of water instead. If you're going for a smoother texture, don't add the sausage back to the soup as there will be plenty of smoky, meaty flavor from the initial sautee. Rather, you can use the sausage as garnish, or keep it for another use (pizza and pasta come to mind).

WHITE BEAN FENNEL SOUP

Steps:

• In a large saucepan, saute onion and fennel in oil until tender. Add the broth, beans, tomatoes, thyme, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until fennel is tender. , Discard bay leaf. Add spinach; cook 3-4 minutes longer or until spinach is wilted.

SAUSAGE AND FENNEL SOUP

Steps:

• Heat olive oil in a medium-sized saucepan; add garlic and shallots. Cook 1 minute. Add sausage, cook until browned, about 3 minutes. Add leeks, fennel, carrots, tomatoes, parsley and sprinkle all with salt and pepper. Cook another 2 minutes. Add chicken broth. Cover and simmer over medium heat for about 10 minutes or until vegetables are tender.
• Serve immediately.

ITALIAN SAUSAGE AND FENNEL SOUP

Steps:

• In a 6-qt. stockpot, heat 1 tablespoon oil over medium-high heat; saute sausage until lightly browned, 2-3 minutes. Remove sausage, reserving drippings in pot., In same pot, heat remaining oil over medium heat; saute fennel, carrots and onion 8 minutes. Add garlic; cook and stir 1 minute. Add potatoes, beans, broth and water; bring to a boil. Reduce heat; simmer, covered, 10 minutes., Stir in tomatoes, salt, pepper and sausage; return to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, about 5 minutes.

BEAN, FENNEL AND SAUSAGE SOUP

Steps:

• Bake sausage links at 350 degrees for 30 minutes, remove and slice into coin size pieces.
• If using loose sausage meat, saute until done and drain well.
• Saute onions and fennel in oil in a skillet until soft.
• Combine onions, fennel, broth, beans, tomatoes and seasonings in a slow cooker.
• Cook on high for 2 hours, or low for 4 to 5 hours.
• Can also be made in a regular soup pot on the stove if desired.
• Remove bay leaf.
• Add spinach and cook until wilted, or if using frozen until heated through.

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.

WHITE BEAN SOUP WITH FENNEL

Steps:

• Heat a large pot and using enough olive oil to coat the bottom add the onions, garlic and fennal and saute about 10 minutes.
• Add the beans, stock, and bay leaf.
• Bring to a boil and then lower to a simmer and cover.
• Cook until the beans are soft, approximately 1 1/2 hours.
• Add the potataoes and sausages and Tabasco and cook for 15-20 minutes, or until the potatoes are tender and about ready to fall apart.
• Season again with salt and pepper and Tabasco.
• Serve and garnish with either a dab of unsalted butter or fruity, extra virgin olive oil and fennel fronds.

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.