Ingredients for Black Bean And Smoked Sausage Soup
- Extra Virgin Olive Oil
- 1 medium onion, chopped
- 2 celery stalks, chopped
- Red Bell Pepper
- 2 cloves garlic, minced
- Black Beans
- Canned Tomatoes
- 4 cups chicken stock
- Ground Coriander
- 1/2 teaspoon red pepper flakes (or more, to taste)
- 1 teaspoon salt
- Kielbasa
- 1/4 cup dry sherry
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Black Bean And Smoked Sausage Soup? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Black Bean And Smoked Sausage Soup
- Heat 2 tablespoons olive oil in a Dutch oven or 6-quart stockpot over medium heat. Add 1 medium onion (chopped), 2 celery stalks (chopped), 1 bell pepper (chopped), and 2 cloves garlic (minced). Cook until softened, about 5-7 minutes.
- Add 2 (15-ounce) cans black beans (rinsed and drained), 1 (28-ounce) can crushed tomatoes, 4 cups chicken stock, 1 tablespoon ground coriander, 1/2 teaspoon red pepper flakes (or more, to taste), and 1 teaspoon salt.
- Bring to a boil, then reduce heat to low, cover, and simmer for at least 30 minutes, or up to 1 hour for a richer flavor.
- While the soup simmers, cook 1 pound smoked sausage in a nonstick skillet over medium heat until browned. Remove sausage from skillet and drain on paper towels.
- Slice the cooked sausage into 1/2-inch thick rounds.
- Stir the sliced sausage and 1/4 cup dry sherry into the soup.
- Simmer for 2-3 minutes, or until heated through.
- Serve hot, topped with sour cream and shredded cheddar cheese (optional). Serve with crusty bread for dipping.
Nutrition Information (Approximate per serving)
Sodium
51 g
Sugar
37g
Fat
47g
Carbs
16g
