Black Bean Soup with Smoked Kielbasa Sausage

Rose Mary Mogan

By
@cookinginillinois

It was a cool, rainy & dreary day today here in the Chicago area. So I decided to make Black Bean & Smoked Sausage Soup.

I decided to make something that was healthier and full of fiber.

I love Black Bean Soup, but had never made it for my husband, I wasn't sure if he would like it or not.

But he ate more than I did, he loved it & remarked when he came thru the door from work how great it smelled.

I added lots of vegetables & cumin, & Mesquite spices to build on the flavors. It was thick and rich and so comforting, not to mention how flavorful & tasty it was. Try it with sour cream


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Comments:

Serves:

8 or more depending on portion size

Prep:

20 Min

Cook:

4 Hr 20 Min

Method:

Stove Top

Ingredients

2 lb
dry black beans,washed & picked through for sand pebbles
4 stalk(s)
celery, chopped
2 large
onions, chopped
6 clove
garlic, minced or chopped
4 large
carrots, peeled & chopped
2-4 small
sweet peppers, chopped
2 1/2 lb
smoked kielbasa sausage ( or choice of your favorite)
2 tsp
coarse black pepper
1 1/2 tsp
kosher salt, or to taste
1 Tbsp
cumin
1 Tbsp
mesquite fijata spice mix (or liquid smoke if desired)
garnish- chopped onion, salsa, sweet peppers, shredded cheddar cheese, sour cream, or jalapeno peppers as desired
2
bay leaves (remove before serving)

Directions Step-By-Step

1
Pick through dry beans, for rocks or sand pebbles & debris, then wash and add to a large pot, cover with water, cover with a tight fitting lid, and bring to a rolling boil, and boil for about 15 to 20 minutes, then lower heat to a simmer and continue to cook until beans are soft and tender, about 3 1/2 hours to 4 hours till liquid is thick and rich. Add more water as needed to keep beans covered.
2
As beans begin to come to a boil, chop all of the vegetables, you can also add jalapeno peppers if desired, but we do not care for spicy food in our household, so I didn't use them. I had almost 8 cups of chopped vegetables when I was done.
3
Add the chopped vegetables to the pot, and continue to cook over low heat.
4
Add all of the spices, stir and continue cooking. Stirring occasionally to prevent beans from sticking.
5
During the last half hour or so of cooking, cut up the smoked polish Kielbasa, and add it to the soup pot. Cover with a lid and continue to cook for about 20 to 30 minutes, stirring occasionally.
6
Ladle and serve with your favorite corn Bread or Tortillas, and add your favorite garnishes. Enjoy.

About this Recipe

Course/Dish: Bean Soups, Vegetable Soup
Main Ingredient: Beans/Legumes
Regional Style: Southwestern