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
- 2–3 chipotles in adobo, diced (plus 3 tablespoons sauce from can)
- Kosher salt* to taste
Garnish (optional)
- Sour cream
- Avocado
- Cilantro
- Tortilla chips
Instructions
- Heat the olive oil in a heavy-bottomed pot over medium-high heat.
- Working in batches if necessary, add the sliced sausage and cook until browned on both sides. Transfer to a plate and set aside.
- 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.
- Bring the mixture to a boil, reduce heat to low and cover. Simmer for 20 minutes.
- 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.
- 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