Try this black bean and beef sausage soup!
Made and reviewed by CHARLOTTE ANGELL
For The Advocate

Jon’s Rating: 4 out of 4 hats.

I think the cook may have done this recipe or at least a similar one before. May not? With this one it is made with beef sausage. This has become one of my favorite soups this winter. Charlotte has made it several times, and is popular with my Dad as well. It’s good the first time and heats up maybe better. It is handy to plan on leftovers in the fridge. I’ll go several days heating up a little to eat with a sandwich at lunch. Give it a try….

Black Bean and Beef Sausage Soup

1 pound black beans (I used canned)
2 Tbsp. olive oil
1 pound smoked Beef kielbasa Sausage, diced
3 medium carrots, diced
1 medium onion, diced
Jalapeno pepper, seeded and diced, to taste
½ sweet bell pepper, seeded and diced
1 ½ Tbsp. chili powder
1-2 cups Chicken broth
2 tsp. kosher salt

You can choose to soak your beans overnight covered in water. Rinse and drain twice, then cover by 1 ½ water and cook for 1 ½-2 hours or use 3-4 cans black beans, drained and rinsed.

In a large Dutch oven, heat olive oil over medium high heat. Add the smoked sausage and cook 4-5 minutes until it starts to render some fat and starts to brown. Scoop the sausage out of the pot and transfer to a bowl. Drain off all rendered fat except 2-3 Tbsp. Add carrots, onions, jalapeno, and bell pepper. Cook 3-4 minutes until vegetables start to soften, stirring occasionally. Add sausage back to Dutch oven.

Stir in the cumin and chili powder and cook until vegetables and sausage are coated and the mixture is fragrant. Add the beans to the mixture. Stir in the chicken broth and 1 tsp. kosher salt. Taste for seasoning, adding additional teaspoon of salt if needed. Simmer for 15-20 minutes until the flavors have married.

Serve with fresh cilantro leaves, diced avocado and /or a few dashes of hot sauce, if desired.