Black Bean And Sausage Soup Recipes

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.

Steps:

• Escarole and White Bean Soup: Cook 3 chopped garlic cloves and some red pepper flakes in olive oil. Add 3 cups chicken broth, 1 head chopped escarole and a parmesan rind; simmer 15 minutes. Add 1 can white beans, parmesan and salt.
• For Sausage-Bean Soup: Make Escarole and White Bean Soup; saute 4 chopped sweet Italian sausages with the garlic.

Steps:

• In a slow cooker, combine beans, broth, tomatoes, sausage, onion, celery, carrots, cumin, bay leaves, and 1/2 teaspoon each salt and black pepper. Mix well. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
• Season, to taste, with salt and black pepper. Ladle into bowls and garnish with crab and cilantro.

Steps:

• Heat vegetable oil in a large saucepan over medium heat. Add onion; cook and stir until softened, about 5 minutes. Stir in garlic and cumin; cook for 1 minute. Add black beans, sausage, chicken broth, and orange juice. Bring to a boil; reduce heat and simmer until flavors combine, 15 to 20 minutes.

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.

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.

Steps:

• In a large soup pot on medium heat, fry the bacon bits to get some fat to coat the bottom of the pan.
• Add the garlic powder, chopped onion, chopped peppers, and Italian sausage broken up into chunks. Fry on medium heat until the sausage is no longer pink.
• Add the chicken stock, 1/2 tsp of cumin and one can of black beans. Simmer covered for 30 minutes.
• Use an immersion blender to blend some of the soup so that there are still lots of unblended chunks--about 10-15 seconds on high.
• Add the other can of drained, rinsed beans and 1/2 tsp of cumin.
• Season with salt, pepper and/or pepper flakes if you like it spicy.
• Simmer for another 10 minutes.
• *Serve with a dollop of sour cream if desired. I also serve it over a couple of tablespoons of leftover rice or pasta in each bowl to make it a hearty meal.

Steps:

• Warm oil in a medium skillet over medium heat.
• Add onion and garlic and cook, stirring frequently, until onion is softened and translucent, about 5 minutes.
• Combine onion mixture, beans (with their liquid), salsa and chicken broth in a slow cooker.
• Stir well and cook on low for 5 hours.
• Stir sausages into bean mixture in slow cooker and cook for 1 hour longer.
• Using tongs, remove sausages to a cutting board, cut into bite size pieces and then return to slow cooker.
• Stir in cilantro and season with salt and pepper.
• Serve soup hot in bowls, with chopped avocado and a dollop of sour cream on top, if desired.

Steps:

• Heat olive oil in a large stock pot.
• Saute onions and garlic just until soft and transparent. Remove with a slotted spoon and set aside.
• Add sausage chunks to pan and brown all over, about 3-5 minutes.
• Return onions and garlic to pan.
• Add remaining ingredients.
• Bring to a boil, stirring often to keep from burning.
• Reduce heat, simmer 45-60 minutes stirring occasionally.
• Adjust seasonings to taste.

Steps:

• Heat oil in a medium saucepan over medium-high; add sausage and cook, stirring, until crisp, about 3 minutes. Transfer to a plate. Add scallions, celery, and thyme to pan; cook until tender, about 4 minutes. Stir in tomatoes; bring to a boil and cook 3 minutes. Drain and rinse one can of beans, leaving the second in its liquid; add both to pan with 1 cup water.
• Return to a boil, then reduce heat to low and simmer 15 minutes. If desired, remove 1 cup of mixture and purée in a blender or food processor until smooth, about 15 seconds, then return to pan. Season with salt and pepper.
• Top each serving with cooked sausage, a dollop of sour cream, and a small handful of watercress. Sprinkle with pepper and celery leaves; serve.

Steps:

• Heat a large saucepan over medium-high heat. Cook and stir sausage, onion, and garlic in the hot skillet until sausage is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Add broth, black beans, butter beans, diced tomatoes, basil, and oregano; bring to a simmer. Cover and cook for at least 10 minutes.
• Sprinkle each serving with Parmesan cheese.

Steps:

• In a large saucepan, cook and crumble sausage with onion and garlic over medium heat until no longer pink, 5-7 minutes; drain., Stir in beans, tomatoes, basil and broth; bring to a boil. Reduce heat; simmer, covered, 10 minutes. Serve with cheese.