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Black Bean and Andouille Soup

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Submitted by: jolynnm34

 

A healthy black bean soup with carrots, celery, tomatoes and chunks of spicy Andouille sausage.
 

Ingredients

  • 2 tbsp extra virgin olive oil
  • 2 tbsp minced garlic
  • 1 medium onion, chopped
  • 2 cups carrot, diced
  • 2 cups celery, diced
  • 1 26 oz carton beef stock
  • 1 28 oz can petite diced tomatoes
  • 1 10 oz can hot or medium Rotel tomatoes
  • 4 15.5 oz cans low sodium black beans, drained
  • 2 tsp cumin
  • 2 tbsp chili powder
  • 2 bay leaves
  • Salt and pepper to taste
  • 1 package Andouille sausage links, sliced into 1/4 inch pieces

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Method

Heat oil in a pot. Add garlic and saute until lightly browned. Add carrots, celery and onion, then saute until onions are translucent. Add beef stock, tomatoes, Rotel and black beans, then bring to a boil. Add spices, reduce heat, and bring to a low simmer. Simmer until carrots and celery become tender, about 30 minutes. Use an immersion blender to lightly blend the equivalent of 1-2 cups of mixture, avoiding bay leaves, to thicken. Add sausage and return to simmer until sausage is fully cooked. Garnish with chopped cilantro, sour cream or chopped green onion.

 

Notes: Can use standard blender instead of immersion blender, if needed.

 

Number of Servings: 6

 

Submitted by: jolynnm34 ()

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