Mexican Black Bean Soup With Sausage |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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The author of Seriously Simple, Diane Rossen Worthington, created this awesome and seriously simple soup. Ingredients:
2 tablespoons extra virgin olive oil |
1 medium onion, finely chopped |
3 garlic cloves, very finely chopped |
1 canned chipotle chile, seeded and finely chopped |
1 teaspoon ground cumin |
1 teaspoon dried oregano |
30 ounces black beans, drained |
3 cups chicken stock or 3 cups low sodium chicken broth |
3/4 lb smoky cooked sausage, such as andouille or 3/4 lb kielbasa, thinly sliced |
2 tablespoons fresh lime juice |
2 tablespoons very finely chopped cilantro |
salt & freshly ground black pepper |
sour cream, for serving |
lime wedge, for serving |
Directions:
1. 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.
2. 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.
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