Black Bean And Smoked Sausage Soup Food

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MEXICAN BLACK BEAN SOUP WITH SAUSAGE



Mexican Black Bean Soup With Sausage image

The author of Seriously Simple, Diane Rossen Worthington, created this awesome and seriously simple soup.

Provided by NcMysteryShopper

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

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

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.

Nutrition Facts : Calories 638.9, Fat 34.1, SaturatedFat 9.5, Cholesterol 76.8, Sodium 899.9, Carbohydrate 48.1, Fiber 14.2, Sugar 4.8, Protein 35.5

SMOKED SAUSAGE AND BAKED BEAN SOUP



Smoked Sausage and Baked Bean Soup image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon vegetable oil
20 smoked cocktail sausages (half of a 14-ounce package), halved
2 stalks celery, diced
1 carrot, diced
1 small onion, chopped
Kosher salt and freshly ground pepper
1 14-ounce can cherry tomatoes
1 15-ounce can white beans (do not drain)
1 8-ounce can baked beans
2 cups low-sodium chicken broth
2 tablespoons roughly chopped fresh parsley
1 cup shredded cheddar cheese (about 4 ounces)

Steps:

  • Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the sausages and cook, stirring occasionally, until lightly browned and crisp, about 5 minutes. Transfer to a plate with a slotted spoon.
  • Add the celery, carrot and onion to the pot and cook, stirring occasionally, until slightly softened, about 5 minutes. Season with salt and pepper. Add the cherry tomatoes, white beans (and their liquid), baked beans, chicken broth and 2 1/2 cups water. Bring to a boil, then reduce the heat to medium and continue cooking until the soup thickens slightly and the tomatoes just start bursting, about 20 minutes.
  • Return the sausages to the pot along with the parsley; season with salt and pepper. Top each serving of soup with the cheese.

SPICY BLACK BEAN SOUP WITH CAJUN SAUSAGE



Spicy Black Bean Soup With Cajun Sausage image

This spicy black bean soup recipe is quick and easy, made with spicy andouille or another smoked sausage, black beans, tomatoes, and vegetables.

Provided by Diana Rattray

Categories     Appetizer     Dinner     Entree     Lunch     Soup

Time 1h5m

Yield 6

Number Of Ingredients 15

1 tablespoon olive oil
12 to 16 ounces Andouille or spicy sausage , thinly sliced
1 large onion, diced
2 ribs celery , diced
2 cloves garlic, minced
1 small red bell pepper, diced, about 1/2 cup
2 tablespoons diced jalapeno peppers
4 cups beef broth
2 cans (15 ounces each) black beans, drained and rinsed
1 can (14.5 ounces) diced tomatoes with juice
2 tablespoons lemon juice
1/4 teaspoon dried leaf thyme
1 teaspoon Cajun seasoning
Salt, to taste
1/4 teaspoon pepper

Steps:

  • Gather the ingredients.
  • Heat olive oil in a large saucepan or Dutch oven . Add the sausage and cook over medium heat until browned.
  • Add onion, celery, red bell pepper, and jalapeno peppers to the pan and sauté for about 3 minutes, or until tender.
  • Add garlic and sauté for 1 minute longer.
  • Add the beef broth, beans, tomatoes, lemon juice, and remaining seasonings. Bring to a boil.
  • Cover, reduce heat to low and simmer for about 45 minutes.
  • Serve with freshly baked cornbread or crusty rolls.
  • Enjoy!

Nutrition Facts : Calories 728 kcal, Carbohydrate 104 g, Cholesterol 34 mg, Fiber 29 g, Protein 42 g, SaturatedFat 5 g, Sodium 976 mg, Fat 18 g, ServingSize 4 to 6 servings, UnsaturatedFat 11 g

BEAN SAUSAGE SOUP



Bean Sausage Soup image

I made this colorful, robust stew often when our three kids were living at home. Since it calls for lots of canned vegetables, it stirs up in a jiffy. It's versatile, too-you can substitute cubed turkey, chicken, ham or beef for the sausage. Plus, you can replace the beans with other vegetables of your choice.

Provided by Taste of Home

Categories     Dinner

Time 10m

Yield 6-8 servings (2 quarts).

Number Of Ingredients 9

1 pound smoked sausage, halved and cut into 1/4-inch slices
2 cans (10 ounces each) diced tomatoes and green chilies, undrained
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) lima beans, drained
1 can (15 ounces) black beans, rinsed and drained
1/2 teaspoon salt
1/8 teaspoon pepper
Hot cooked rice, optional

Steps:

  • In a large saucepan, combine the first eight ingredients. Heat through. Serve with rice if desired.

Nutrition Facts : Calories 341 calories, Fat 16g fat (6g saturated fat), Cholesterol 38mg cholesterol, Sodium 1470mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 8g fiber), Protein 16g protein.

BLACK BEANS AND SAUSAGE



Black Beans and Sausage image

Make this quick weeknight meal in 40 minutes using canned black beans and smoked sausage, such as Polish kielbasa.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 40m

Number Of Ingredients 10

2 teaspoons extra-virgin olive oil
1 pound kielbasa or other smoked sausage, cut into 1-inch pieces
3 medium carrots, diced small
2 shallots, diced small
Coarse salt and ground pepper
2 garlic cloves, minced
2 cans (15.5 ounces each) black beans, rinsed and drained
2 cups low-sodium chicken broth
3 tablespoons chopped fresh parsley, plus more for serving
1/4 cup plain yogurt, for serving

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.

Nutrition Facts : Calories 462 g, Fat 19 g, Fiber 13 g, Protein 26 g

CREOLE BLACK BEANS 'N' SAUSAGE



Creole Black Beans 'n' Sausage image

Cheryl Landers can easily add a Louisiana entree to her LaTour, Missouri table any day of the week. "I brown the meat, cut up veggies and measure spices the night before, and then assemble and start it cooking the next morning," she pens. "When I get home, I make the rice...and dinner is served!"

Provided by Taste of Home

Categories     Lunch

Time 6h25m

Yield 10 servings.

Number Of Ingredients 14

2 pounds smoked sausage, cut into 1-inch slices
3 cans (15 ounces each) black beans, rinsed and drained
1-1/2 cups chopped onion
1-1/2 cups chopped celery
1-1/2 cups chopped green pepper
1 cup water
1 can (8 ounces) tomato sauce
4 garlic cloves, minced
2 teaspoons dried thyme
1 teaspoon chicken bouillon granules
1 teaspoon white pepper
1/4 teaspoon cayenne pepper
2 bay leaves
Hot cooked rice

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.

Nutrition Facts : Calories 410 calories, Fat 25g fat (10g saturated fat), Cholesterol 61mg cholesterol, Sodium 1472mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 7g fiber), Protein 20g protein.

BLACK BEAN AND SMOKED SAUSAGE SOUP



Black Bean and Smoked Sausage Soup image

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.

Provided by TigerJo

Categories     Black Beans

Time 1h15m

Yield 5 serving(s)

Number Of Ingredients 13

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

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.

SMOKED SAUSAGE AND WHITE BEAN SOUP



Smoked Sausage And White Bean Soup image

Provided by Food Network

Categories     main-dish

Time 11h25m

Yield about 2 quarts

Number Of Ingredients 13

1 pound dried navy beans, rinsed
1 tablespoon olive oil
1 pound smoked pork sausage, sliced into 1/2-inch pieces
2 cups chopped onions
1 1/2 tablespoons minced garlic
2 bay leaves
2 sprigs fresh thyme
8 cups chicken stock
3 cups water
2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
1/2 teaspoon ground cayenne pepper
Loaf of crusty bread, for garnish

Steps:

  • Soak beans in cold water to cover, overnight (8 to12 hours). Drain beans and rinse well.
  • In a large stockpot or Dutch oven, heat the olive oil over medium-high heat. Add the sausage and saute for 5 to 6 minutes, or until browned. Remove the sausage from the skillet and reserve. Add the onions and cook 2 to 3 minutes, stirring occasionally. Add the garlic and cook, stirring, an additional minute.
  • Add the browned sausage back to the stockpot. Stir in the beans, bay leaves, and thyme. Add the chicken stock, water, salt, pepper, and cayenne. Bring soup to a boil; reduce heat to a simmer and cook, partially covered for 2 1/2 to 3 hours, stirring occasionally. Skim off any fat, as necessary, if desired. (The cook time may vary depending on the beans, but they should be tender and falling apart when finished.)
  • Adjust seasonings with salt and pepper, if needed. Using a potato masher or the flat side of a spoon, gently mash the beans against the bottom and sides of the stockpot, leaving some of the beans whole and some mashed. Continue to simmer the soup for 30 minutes, uncovered, or until desired consistency.
  • Ladle the soup into bowls. Serve hot, with crusty bread slices.

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