Black Bean and Sausage Soup

Raven Higheagle


This recipe for Black Bean and Sausage Soup combines simple, traditional ingredients, like black beans, onion, garlic, tomatoes and sausage into a healthy, diabetes-friendly version

☆☆☆☆☆ 0 votes
Serves 12
20 Min
45 Min
Stove Top


6 Tbsp
extra virgin olive oil
turkey or chicken sausage links (about 8 ounces)
9 clove
garlic, finely chopped
1 1/2
onion finely chopped
scallions (white and green parts), chopped
plum tomatoes, peeled, seeded and chopped
3 Tbsp
dried oregano
4 1/2 c
chicken stock
4 1/2 c
cooked black beans
6 Tbsp
fresh chopped parsley
kosher salt and freshly ground black pepper


1In a skillet over medium low heat, warm the olive oil.
2Remove the sausage from the casings and add to the pan, breaking up into chunks with a wooden spoon
3Cook the sausage all the way through, until it just starts to brown. Using a slotted spoon, transfer to a bowl and cover to keep moist.
4Using the same pan, add a little bit more oil if necessary, add the garlic and cook until it just starts to turn lightly golden brown, then add the onion and scallions, and cook until soft for about 5 minutes.
5Add the tomatoes and oregano, and continue cooking over low heat until the mixture looks soft and flavorful. Season lightly with salt and pepper.
6Add the broth and bring it to a boil. Add the beans, sausage, and juices that have accumulated in the bowl; return to a boil and immediately reduce the heat to a simmer
7Taste and adjust the seasoning. Partially cover and cook gently for 10 to 15 minutes. Sprinkle with parsley and serve warm.

About Black Bean and Sausage Soup