Black Bean and Sausage Soup with Avocado, Recipe

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After a year’s worth of dread and postponement I finally got my dental implant today. I am officially bionic with a titanium screw in my face. Just watch what I can do now! Before I start leaping tall buildings and moving cars with my bare hands I will just focus on making soup while I recover. I found this keeper from Our Life in Food.

I’m posting the original recipe here but need to confess to a few shortcuts (you aren’t allowed to razz me, I am on painkillers) and changes.

First of all, I used canned beans. I didn’t have the patience to soak dried beans overnight, etc. Canned beans seemed to work perfectly well and I’ll likely use the same shortcut when I make this again. A couple of notes: I used sweet Italian sausage (just break it out of its case and crumble), I used a jalapeno as I couldn’t find Habaneros at Shaws (should have gone to Whole Foods, I know), I reduced the stock to 4.5 cups as I figured the black beans wouldn’t be soaking up water which seemed to work well, and I omitted the cilantro as I didn’t think it was really necessary. And there we go, an easy and delicious soup to add to your recipe box.

I can’t recommend this soup enough, it was hearty and rich and totally fulfilling!

Black Bean and Sausage Soup with Avocado and Cilantro
Source: Adapted from The Daily Soup Cookbook

1 lb pork sausage
1 onion
1 habanero, seeded and minced
2 cloves garlic, minced
2 teaspoons cumin seeds
1 teaspoon ground thyme
2 bay leaves
1 lb black beans, soaked overnight
6 cups chicken stock
28 oz can diced tomatoes
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
Kosher salt
1 avocado
Handful cilantro, chopped

1. Crumble the sausage into a soup pot, and saute until cooked through. Remove to a bowl.

2. In the same pot, add the onion, and cook until softened. Add the habanero and the garlic, and cook for an additional minute.

3. Add the cumin, thyme, and bay leaves, and stir to coat the vegetables.

4. Stir in the black beans, chicken stock, tomatoes, pepper, and cayenne. Bring to a boil, reduce the heat, and partially cover. Simmer 1-2 hours, until the beans are tender.

5. Puree the soup with a food processor or an immersion blender.

6. Season to taste with Kosher salt. Add the sausage back into the pot, mix to combine, and bring everything to a simmer again for a few additional minutes.

7. Peel, pit, and dice the avocado. Mix with a handful of cilantro and a good sprinkle of Kosher salt.

8. Serve the soup topped with the avocado mixture. Enjoy!

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