Spicy Black Bean And Sausage Soup

This spicy black bean and sausage soup is made with just five ingredients, takes almost no prep and doesn’t skimp on flavor!

Spicy black bean and sausage soup is probably the easiest recipe to come out of our kitchen in a long while. Just saute some sausage slices, open a few cans, toss everything in a pot and voila! Dinner is served!

But don’t let the simplicity of this dish fool you. With spicy smoked sausage and chipotles in adobo, this ridiculously easy soup is packed with flavor.

Black bean soup in a bowl garnished with avocado, cilantro, sour cream and tortilla chips.

Recipe ingredients

This spicy black bean and sausage soup is made with just five pantry ingredients.

Black beans, chipotles in adobo, chicken broth, sausage and olive oil.
  • Olive oil: To saute the sliced sausages. The sausages will also release their own fat, so you’ll only need one teaspoon.
  • Smoked sausages: I like to use andouille sausage to add even more spice to my soup, but something like Polish kielbasa would also work well. You can also even use your own homemade smoked sausages!
  • Black beans: I’ve tested this recipe with both dry and canned beans, and the difference in taste is minimal. So canned black beans are the clear winner simply because they’re so easy to use!
  • Chicken broth: Chicken broth is my go-to for its rich flavor and depth, but vegetable broth will also work well in this soup.
  • Chipotles in adobo: A few chipotle peppers from a small can of chipotles in adobo is the secret ingredient that adds a deep, smoky flavor to the dish. Feel free to add less or remove the seeds for a milder soup.

Step by step instructions

This black bean and sausage soup recipe can be made in three easy steps:

  1. Saute the sliced sausage. Add a bit of olive oil to a heavy-bottomed pot and saute until browned on both sides. Transfer to a plate and set aside.
  2. Add the black beans, chicken broth and chopped chipotles. Bring the mixture to a boil, reduce heat and cover. Simmer for 20 minutes.
  3. Return the sausages to the pot. Add salt to taste and serve!

Storage and reheating

Black bean and sausage soup can be stored in an airtight container in the refrigerator for up to four days.

To reheat the soup, transfer it to a pot and heat on the stovetop over medium heat, stirring occasionally. Continue cooking until warmed through. I generally add anywhere from 1/4-3/4 cup (60-180 ml) broth to the soup when reheating.

This soup can also be frozen for up to two months using a freezer-safe airtight container or zip-top bag. Thaw in the refrigerator overnight and reheat using the above directions.

Expert tips and tricks

  • Taste before adding salt. Depending on the brand of black beans, chicken broth and smoked sausages you use, this spicy black bean and sausage soup may already have enough salt. Taste before serving and decide if you think it needs a bit more.
  • Adjust the chipotles to taste. I find that certain brands of chipotles in adobo are much spicier than others. If you’re unsure about the spice level, start with one chipotle and add more to taste.
  • Mash the beans for a smoother texture. Use a potato masher or the back of a spatula to mash some of the beans after cooking for a thicker consistency. I do this about 50% of the time — I can’t decide which way I like best!

Recipe variations

Looking to add even more flavor to this black bean and sausage soup? Here are our favorite additions and garnishes:

  • Creamy: A spoonful of sour cream is my favorite addition to this soup. Cotija and feta cheese would also make great garnishes and add a creamy element.
  • Crunchy: Tortilla chips or tortilla strips add a nice crunch to the soup.
  • Bright: A squeeze of fresh lime juice adds just a bit of acidity to brighten the overall dish.
  • Fresh: Cilantro is my favorite fresh garnish, but green onions would also work well here.
  • Nutritious: To add a bit more veg to this soup, I like to stir in a few handfuls of fresh spinach about 10 minutes before it’s done cooking. Using diced avocados as a garnish is another way to add more veggies to the soup!
Bowl of black bean and sausage soup with sour cream, avocado and cilantro.

FAQs

Is it necessary to mash some of the beans?

Nope! This step is optional and I only do it about half of the time I make this soup. Mashing the beans will give the soup a thicker consistency, so it really just depends on your preference!

Can I make this soup less spicy?

Sure! Try substituting the spicy sausage for something like Polish kielbasa. Use just one chipotle and the sauce from the can. Remove the seeds from the chipotle to make it even milder.

Can I make this soup in advance?

Yes, in fact this spicy black bean and sausage soup might taste better on day two! Store the soup in an airtight container in the fridge. Reheat in a pot on the stovetop over medium heat, stirring occasionally, until warmed to your preference.

Can I add more vegetables to this black bean and sausage soup?

Yes, diced bell peppers and corn would work great here. My favorite quick way to add veggies is to stir in a few handfuls of fresh baby spinach.

Loving this spicy black bean and sausage soup recipe? Check out these posts for more Latin American-inspired fare for your next fiesta!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Spicy black bean soup with sausages, avocado and tortilla chips.

Spicy Black Bean and Sausage Soup Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Brit Kapustina
  • Total Time: 40 minutes
  • Yield: 4
    • Prep Time: 10 minutes
    • Cook Time: 30 minutes
    • Category: Dinner
    • Method: Soup
    • Cuisine: Mexican

Ingredients

Black bean and sausage soup

  • 1 teaspoon olive oil
  • 8 ounces (225 grams) spicy smoked sausage, sliced (I used andouille)
  • 2 (15-oz) cans black beans
  • 2 cups (470 ml) chicken broth
  • 23 chipotles in adobo, diced (plus 3 tablespoons sauce from can)
  • Kosher salt* to taste

Garnish (optional)

  • Sour cream
  • Avocado
  • Cilantro
  • Tortilla chips

Instructions

  1. Heat the olive oil in a heavy-bottomed pot over medium-high heat.
  2. Working in batches if necessary, add the sliced sausage and cook until browned on both sides. Transfer to a plate and set aside.
  3. Pour the canned beans (no need to drain) and chicken broth into the pot. Add the diced chipotles and 3 tablespoons of sauce from the can.
  4. Bring the mixture to a boil, reduce heat to low and cover. Simmer for 20 minutes.
  5. Optional: Use a potato masher or spatula to mash some of the beans for a thicker consistency. Add additional broth to adjust the consistency as needed.
  6. Return the sausage to the pot and season with salt to taste.

Notes

Salt: I often don’t add any salt to this dish, as it gets enough from the sausage, canned black beans and chicken broth. But it will highly depend on the brands you use, so make sure to adjust to taste.

Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days. To reheat the soup, transfer the soup to a pot and heat on the stovetop over medium heat, stirring occasionally, until warmed through. Add additional broth as necessary.

Nutrition

  • Serving Size: Serves 4
  • Calories: 797.33
  • Sugar: 5.06g
  • Sodium: 1167.11mg
  • Fat: 69.54g
  • Saturated Fat: 24.04g
  • Unsaturated Fat: 20.14g
  • Trans Fat: 0.03g
  • Carbohydrates: 14.65g
  • Fiber: 1.18g
  • Protein: 26.55g
  • Cholesterol: 138.12mg

This post may contain affiliate links through which we may earn a small commission at no additional cost to you. We only recommend products that we genuinely love and would use ourselves.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star