Spicy Black Bean Soup

By Addie

This spicy black bean soup is quick and easy to prepare, with spicy smoked sausage and canned black beans. Serve this tasty soup with cornbread or crusty rolls.

Ingredients

• 1 tablespoon olive oil
• 12-16 ounces Andouille or spicy sausage, thinly sliced
• 1 large onion, diced
• 2 ribs celery, diced
• 2 cloves garlic, minced
• 1 small red bell pepper, diced, about 1/2 cup
• 2 tablespoons diced jalapeno peppers
• 4 cups beef broth
• 2 cans (15 ounces each) black beans, drained and rinsed
• 1 can (14.5 ounces) diced tomatoes with juice
• 2 tablespoons lemon juice
• 1/4 teaspoon dried leaf thyme
• 1 teaspoon Cajun seasoning
• Salt, to taste
• 1/4 teaspoon pepper

Preparation

Step 1

Heat olive oil in a large saucepan or Dutch oven. Add sausage and cook over medium heat until browned. Add onion, celery, red bell pepper, and jalapeno peppers; sauté for about 3 minutes, until tender. Add garlic and sauté for 1 minute longer. Add the beef broth, beans, tomatoes, lemon juice, and remaining seasonings. Bring to a boil. Cover, reduce heat to low, and simmer for about 45 minutes. Serve with cornbread or crusty rolls.
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REVIEWS:

It has been unseasonably cold here in GA so I tried this recipe. I threw in a can of cream of celery soup and a frozen package of red yellow and green peppers with chopped onoins to save a little time. I also added cayenne pepper to make it a little more spicy. It was delicious, it will last us all weekend in front of the fireplace, An inexpensive and tasty winter treat. Great with oyster crackers too.

I made this on my birthday as a first course. It is so easy and tasty. You can adjust the spicy/heat by changing the amount of jalapeno and cajun seasoning. The second time I left out the meat and it was still just as good. I'm going camping this weekend and will make it out there. I might add corn and I don't think I'll rinse the black beans.