Black Bean and Sausage Soup (NES)

By hmp13

Ingredients

• 1 pound dried black beans
• 1 pound sweet Italian sausage
• 1 pound hot Italian sausage
• 3 tablespoons olive oil
• 4 garlic, minced
• 1 large onion, peeled and diced
• 6 carrots, peeled and sliced
• 3 ribs celery, sliced
• 16 cups chicken or beef stock
• 1 can (6 ounces) tomato paste
• 2 teaspoons fennel seeds
• 1 cup sherry
• 6 dashes Worcestershire sauce
• 1/4 teaspoon crushed red pepper flakes
• 1 tablespoon balsamic vinegar
• Salt and pepper

Details

Servings 10

Preparation

Step 1

Place the beans in a large, deep bowl. Add enough water to cover by 2 inches. Place in the refrigerator and soak overnight. Drain before using.

Preheat the oven to 350 degrees. Line a baking sheet or a roasting pan with parchment paper or foil. Place the sausages on the pan and bake for 25 minutes. Let cool on a plate lined with paper towels. Cut into ¼ to ½ inch slices and set aside.

Heat a stockpot over medium-high heat. Add the olive oil, garlic, onion, carrots and celery. Sauté for 10 minutes. Add the black beans and sauté for an additional 5 minutes. Add the stock, tomato paste, and fennel seeds and bring to a boil. Reduce the heat to medium and simmer for 1 ¼ hours, or until the beans are very tender. Remove from the heat. Puree the soup in the pot using a hand blender or working in batches with a regular blender until very smooth. Return the pot to the stove. Add the sherry, sausage slices, Worcestershire, red pepper flakes, vinegar, salt and pepper. Simmer an additional 10 minutes.