Black Bean Soup with Smoked Kielbasa Sausage

Rose Mary Mogan


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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8 or more depending on portion size


20 Min


4 Hr 20 Min


Stove Top


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
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
bay leaves (remove before serving)

Directions Step-By-Step

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.
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.
Add the chopped vegetables to the pot, and continue to cook over low heat.
Add all of the spices, stir and continue cooking. Stirring occasionally to prevent beans from sticking.
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.
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