Black Bean and Smoked Sausage Soup |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 5 |
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I can easily make this after work, even if I have to prep everything from scratch. The original recipe was adapted from a Better Homes and Gardens Cookbook. It called for 1 lb of dried black beans but for us, canned works best on a weeknight. I've used either 2 or 3 cans of beans, it depends on how thick you like your bean soup. I think the coriander and sherry are the key to it's taste. Ingredients:
1 -2 tablespoon extra virgin olive oil |
1 cup chopped onion |
1 cup chopped celery |
1 red bell pepper, chopped |
2 tablespoons pressed or minced garlic |
2 (15 ounce) cans black beans, drained & rinsed |
1 (14 1/2 ounce) can diced canned tomatoes, undrained |
1 quart chicken stock |
1 teaspoon ground coriander |
1/8-1/4 teaspoon red pepper flakes |
salt |
1 lb kielbasa or 1 lb smoked sausage (halved lengthwise and sliced orq uartered and sliced) |
3 tablespoons dry sherry |
Directions:
1. 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.
2. In the meantime (optional) cook sausage in a nonstick pan and drain; set aside (we like the flavor a little better that way).
3. Add sausage& dry sherry; stir 2-3 minutes or until heated through.
4. Serve soup with sour cream, and shredded cheddar if desired; and a nice crusty bread.
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