This Mexican spiced black bean soup is spiked with smoky sausages and fresh vegetables.
|1 cup||(250 mL) Dried black beans|
|2-3 cups||(500-750 mL) Cold water|
|1 tbsp||(15 mL) Olive oil|
|1||(375 g) Package Schneiders® Grill’ems, sliced into rounds|
|1||Small onion, diced|
|2||Small carrots, diced|
|1||Stalk celery, diced|
|2||Cloves garlic, minced|
|1 tbsp||(15 mL) Chili Powder|
|1 tbsp||(15 mL) Cumin|
|4 cups||(1 L) Chicken broth|
|1||Red pepper, thinly sliced|
|Salt and pepper|
|Sliced green onions|
RINSE beans and place in a large pot. Pour enough cold water over beans to cover by at least 2 inches (5 cm). Bring to a boil, reduce heat and simmer for 30 minutes or until beans are tender. Drain and set beans aside.
USING the same pot heat oil over medium-high. Add sausage pieces and cook until browned, about 5 minutes. Remove with a slotted spoon and set aside. Add onions, carrots, celery and garlic to the pot. Sauté in the sausage drippings for 3-4 minutes or until soft. Add spices, cook 1 minute and add chicken broth and black beans. Reduce heat to low and simmer for 10 minutes.
LADLE ½ the soup into a deep bowl or pot. Using a hand blender, blend soup until pureed. Return pureed soup to pot, add peppers and sausage and continue to simmer for 10 minutes. Season with salt and pepper. Ladle into serving bowls and garnish with green onions.
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