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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (539g) Recipe makes 4 servings |
||
| Calories 607 | ||
| Calories from Fat 282 | (46%) | |
| Amount Per Serving | %DV | |
| Total Fat 31.4g | 48% | |
| Saturated Fat 8.7g | 43% | |
| Monounsaturated Fat 15.5g | ||
| Polyunsaturated Fat 4.3g | ||
| Trans Fat 0.2g | ||
| Cholesterol 68mg | 22% | |
| Sodium 829mg | 34% | |
| Potassium 1066mg | 30% | |
| Total Carbohydrate 48.3g | 16% | |
| Dietary Fiber 14.2g | 56% | |
| Sugars 4.8g | ||
| Protein 33.6g | 67% | |
Mexican Black Bean Soup With Sausage
By: NcMysteryShopper
Sep 23, 2005
The author of Seriously Simple, Diane Rossen Worthington, created this awesome and seriously simple soup.
SERVES 4
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, very finely chopped
- 1 canned chipotle chile, seeded and finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 30 ounces black beans, drained
- 3 cups chicken stock or low sodium chicken broth
- 3/4 lb smoky cooked sausage, such as andouille or kielbasa, thinly sliced
- 2 tablespoons fresh lime juice
- 2 tablespoons very finely chopped cilantro
- salt & freshly ground black pepper
- sour cream, for serving
- lime wedge, for serving
Directions
1
In a medium saucepan, heat the olive oil until shimmering. Add the onion and cook over moderate heat, stirring occasionally until softened, about 3 minutes. Add the garlic along with the chipotle, cumin and oregano and cook, stirring, until fragrant, 2 minutes. Add the black beans and chicken stock and simmer, partially covered, for 15 minutes. Using a potato masher, coarsely crush some of the beans.2
Meanwhile, heat a large skillet over high heat. Add the sausage and cook until browned, stirring occasionally, about 5 minutes. Add the sausage to the beans, along with the lime juice and cilantro; season with salt and pepper. Simmer the soup for 2 minutes to allow the flavors to blend. Ladle the soup into bowls and serve, passing the sour cream and lime wedges separately.
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- Course > Soups
- Main Ingredient > Meat > Pork > Sausage
- Main Ingredient > Beans > Black Beans
- Cuisine > North American > Mexican
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > 3 or Less Steps
- Occasion > Holiday/Event
- Occasion > Taste/Mood
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Cholesterol
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Featured Reviews for This Recipe
From: Chef #371785
On Apr 7, 2009
I can't believe I haven't rated this. I have made this soup multiple times and we just love it.
From: Dawni
On Dec 3, 2008
This is very good soup. I didn't use the chipotle chile, instead I used a jalapeno sausage. I used black beans from dry and soaked and cooked them separately first to cut the sodium. I also added red pepper and celery with the onions. I think the secret is to cook the onions more than 3 minutes to caramelize them. I did not mash the beans and the soup is still very good and spicy. Great to clear your sinuses. Thanks!
From: Linaj
On Dec 14, 2008
I can't believe I haven't rated this!!
I've made it so many times! This soup is full of flavor. The only thing I do different is add a scoop of rice in the middle.
Thanks for sharing! 
From: kolibri
On Oct 5, 2005
So tasty. Nice little kick from the chitpotle and I absolutely love the slight tartness from the lime juice (squeezed in one lime). I used some nice organic turkey sausage with this, but I didn't fry it separately to cut some calories, and it worked out good. Thanks for sharing, this one will stay in my cookbook.
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