Mexican Black Bean Soup with Sausage

Name: Mexican Black Bean Soup with Sausage
Total time: 30 min
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; Two 15-ounce cans black beans, drained; 3 cups chicken stock or canned low-sodium broth; 3/4 pound smoky cooked sausage, such as andouille or kielbasa, thinly sliced; 2 tablespoons fresh lime juice; 2 tablespoons very finely chopped cilantro; Salt and freshly ground pepper; Sour cream and lime wedges, for serving

4.0

(3,552)

1 Review

This authentic black bean soup with sausage is as warming as it is delicious.Slideshow: More Warming Soups Recipes

By Food & Wine

Updated on June 6, 2017

Mexican Black Bean Soup with Sausage — Photo: © James Baigrie

Total Time:

30 mins

Yield:

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
Two 15-ounce cans black beans, drained
3 cups chicken stock or canned low-sodium broth
3/4 pound smoky cooked sausage, such as andouille or kielbasa, thinly sliced
2 tablespoons fresh lime juice
2 tablespoons very finely chopped cilantro
Salt and freshly ground pepper
Sour cream and lime wedges, for serving

Directions

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.
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.