Sometimes a warm, tasty bowl of soup is just the thing.  Whether it is cold outside or you are in need of a bit of comfort with your meal, give this hearty concoction a try.  Plus, if you are so inclined, leave out the sausage and you will have a fabulous vegetarian meal.

When I recently made this, I also made a loaf of wheat bread.  I think Fluff Top Rolls would be great with this, too, because of their hint of sweetness to contrast with the savory soup.  If you don’t have the time or energy, stop by the bakery and grab a roll or load with a crusty exterior at serve along side the soup.

Also, this recipe may be adapted for a slow cooker by using a crock pot for cooking the beans on low for 6 hours. 40 minutes from dinnertime, mash some of the beans in the pot, saute the vegetables and add them and all other ingredients to the pot and set to High; cook for 30 minutes.

Black Bean and Sausage Soup

 

Author: Dennis Killebrew

Cuisine: American

Prep time:  25 mins

Cook time:  150 mins

Total time:  2 hours 55 mins

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Ingredients

• 1⅓ Cup Dried Black Beans, Look Over and Remove the Bad Ones, Soak Overnight in Water to Cover Plus 2 Inches; Drain.
• Water for Beans
• 1 Medium Yellow Onion Sliced and Each Slice Quartered
• 2 Cloves Garlic, Minced
• 1 Medium Carrot, Peeled and Sliced into ⅜ Inch Thick Discs
• 1 Stalk of Celery Crosscut into ¼" Pieces; Chop Leaves Finely
• 2 Tablespoons Olive Oil
• ½ Pound Smoked Sausage Crosscut into ½" Thick Discs
• 2 Cups of Chicken Broth
• ½ Teaspoon Salt
• ⅛ Teaspoon Freshly Ground Black Pepper
• ⅛ Teaspoon Ground Cayenne Pepper, More or Less According to Your Taste
• 1 Small Bay Leaf
• ¼ Teaspoon Whole Dried Oregano

Instructions

1. Place soaked beans in a pot that has a lid. Cover them with water plus 2 inches. Do not salt (some people believe that salt added at this point will make the beans tough). Bring to a boil over medium high heat, then reduce heat to a slight simmer and cover. Cook, checking every thirty minutes and adding water as necessary, for about 2 hours. The beans are done when tender.
2. Remove the bean pot from the burner and mash about one-third of them against the side of the pot with a fork. A potato masher might do the trick, as well. Set aside.
3. Place a pan over medium high heat and saute all of the vegetables in the olive oil until the onions are transparent; about 5 minutes. Pour the vegetables and oil into the bean pot. Add all of the herbs, spices and chicken broth as well.
4. Place the sliced sausage into the pan and saute over medium high heat until browned. Use a slotted spoon to move the sausage to the bean pot. Return the pot to the burner and and bring to a simmer over medium heat.
5. Lower heat to a slow simmer and cover. Simmer for 30 minutes. Serve with some crusty bread. Grated parmesan cheese makes a great garnish.

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