black bean soup with smoked kielbasa sausage

★★★★★ 1 Review
cookinginillinois avatar
By Rose Mary Mogan
from Sauk Village, IL

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

serves 8 or more depending on portion size
prep time 20 Min
cook time 4 Hr 20 Min
method Stove Top

Ingredients For black bean soup with smoked kielbasa sausage

  • 2 lb
    dry black beans,washed & picked through for sand pebbles
  • 4 stalk
    celery, chopped
  • 2 lg
    onions, chopped
  • 6 clove
    garlic, minced or chopped
  • 4 lg
    carrots, peeled & chopped
  • 2-4 sm
    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
  • 2
    bay leaves (remove before serving)

How To Make black bean soup with smoked kielbasa sausage

  • 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.