Black Bean Italian Sausage Soup Recipes

BLACK BEAN SOUP WITH SAUSAGE (CROCK POT)

Steps:

• Warm oil in a medium skillet over medium heat.
• Add onion and garlic and cook, stirring frequently, until onion is softened and translucent, about 5 minutes.
• Combine onion mixture, beans (with their liquid), salsa and chicken broth in a slow cooker.
• Stir well and cook on low for 5 hours.
• Stir sausages into bean mixture in slow cooker and cook for 1 hour longer.
• Using tongs, remove sausages to a cutting board, cut into bite size pieces and then return to slow cooker.
• Stir in cilantro and season with salt and pepper.
• Serve soup hot in bowls, with chopped avocado and a dollop of sour cream on top, if desired.

SASSY SAUSAGE AND BLACK BEAN SOUP

Steps:

• In a large saucepan over medium heat, combine the oil, onions and garlic. Saute for 8 minutes, or until tender. Add the beans, tomatoes with liquid, broth, salsa and water. Bring to a boil over high heat.
• Cut sausage into 1/2 inch slices and stir into soup. Reduce heat to low, cover and simmer for 15 minutes, stirring occasionally. Ladle soup into bowls and sprinkle with cilantro.

BLACK BEAN SAUSAGE CHILI

Steps:

• In a large saucepan, cook sausage and garlic over medium heat until the sausage is not longer pink. , Add green pepper and onion. Cook and stir until onion is tender; drain. Stir in the beans, tomatoes, corn, tomato sauce and paste, water, chili powder, oregano, salt, basil and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Garnish with cheese if desired.

BLACK BEAN & ITALIAN SAUSAGE SOUP

Steps:

• In a large soup pot on medium heat, fry the bacon bits to get some fat to coat the bottom of the pan.
• Add the garlic powder, chopped onion, chopped peppers, and Italian sausage broken up into chunks. Fry on medium heat until the sausage is no longer pink.
• Add the chicken stock, 1/2 tsp of cumin and one can of black beans. Simmer covered for 30 minutes.
• Use an immersion blender to blend some of the soup so that there are still lots of unblended chunks--about 10-15 seconds on high.
• Add the other can of drained, rinsed beans and 1/2 tsp of cumin.
• Season with salt, pepper and/or pepper flakes if you like it spicy.
• Simmer for another 10 minutes.
• *Serve with a dollop of sour cream if desired. I also serve it over a couple of tablespoons of leftover rice or pasta in each bowl to make it a hearty meal.

SLOW COOKER CREOLE BLACK BEANS AND SAUSAGE

Steps:

• Place a large skillet over medium heat, and add sausage. Cook, stirring, until sausage is browned, about 5 minutes. Drain fat, and transfer sausage to slow cooker.
• Stir the black beans, onion, celery, green pepper, water, tomato sauce, garlic, thyme, bullion granules, white pepper, cayenne pepper, and bay leaves into the sausage in the slow cooker. Cover, and cook on Low until vegetables are tender, about 6 hours. Remove bay leaves before serving.

BLACK BEAN AND SMOKED SAUSAGE SOUP

Steps:

• In a Dutch oven or 6qt stockpot saute onion, celery, bell pepper, and garlic in olive oil until tender; add beans, tomatoes, chicken stock, coriander, red pepper flakes and salt (if needed); Bring to boiling, reduce heat, cover and simmer for at least 30 minutes.
• In the meantime (optional) cook sausage in a nonstick pan and drain; set aside (we like the flavor a little better that way).
• Add sausage& dry sherry; stir 2-3 minutes or until heated through.
• Serve soup with sour cream, and shredded cheddar if desired; and a nice crusty bread.

HEARTY ITALIAN SAUSAGE AND BEAN SOUP

Steps:

• Heat a large saucepan over medium-high heat. Cook and stir sausage, onion, and garlic in the hot skillet until sausage is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Add broth, black beans, butter beans, diced tomatoes, basil, and oregano; bring to a simmer. Cover and cook for at least 10 minutes.
• Sprinkle each serving with Parmesan cheese.

ITALIAN SAUSAGE BEAN SOUP

Steps:

• In a Dutch oven, cook sausage and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain., Stir in the broth, beans, tomatoes, barley, carrot, celery, sage and rosemary. Bring to a boil. Reduce heat; cover and simmer for 45 minutes., Stir in kale; return to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender.

SPICY ITALIAN SAUSAGE AND BLACK BEAN SOUP

Steps:

• Heat the vegetable oil in a large pot over medium heat. Cook the Italian sausages in the hot oil, turning occasionally, until browned on the outside and no longer pink in the center, 10 to 15 minutes. Set aside to cool; remove all but 1 tablespoon of grease from the pot.
• Stir the garlic, onion, carrot, potato, and celery into the hot fat. Cook until the vegetables are tender and the onion has turned translucent, about 7 minutes. Stir in the tomato paste until no lumps remain; pour in the red wine. Bring to a boil over high heat and cook until the liquid has reduced by half, stirring frequently to dissolve the brown bits from the bottom of the pan. Add the beef broth, black beans, and diced tomatoes. Reduce heat to medium-low, cover, and simmer 1 hour.
• Cut the cooled sausage into 1/2-inch thick slices. Stir the sausage into the soup along with the rotini pasta, spinach, and dried oregano. Simmer until the pasta is tender, 7 to 10 minutes. Stir in the chopped basil and season to taste with salt and pepper before serving.

MEXICAN BLACK BEAN SOUP WITH SAUSAGE

Steps:

• 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.

SPICY ITALIAN SAUSAGE AND BLACK BEAN SOUP RECIPE

Steps:

• Heat the vegetable oil in a large pot over medium heat. Cook the Italian sausages in the hot oil, turning occasionally, until browned on the outside and no longer pink in the center, 10 to 15 minutes. Set aside to cool; remove all but 1 tablespoon of grease from the pot. Stir the garlic, onion, carrot, potato, and celery into the hot fat. Cook until the vegetables are tender and the onion has turned translucent, about 7 minutes. Stir in the tomato paste until no lumps remain; pour in the red wine. Bring to a boil over high heat and cook until the liquid has reduced by half, stirring frequently to dissolve the brown bits from the bottom of the pan. Add the beef broth, black beans, and diced tomatoes. Reduce heat to medium-low, cover, and simmer 1 hour. Cut the cooled sausage into 1/2-inch thick slices. Stir the sausage into the soup along with the rotini pasta, spinach, and dried oregano. Simmer until the pasta is tender, 7 to 10 minutes. Stir in the chopped basil and season to taste with salt and pepper before serving.

HOT SAUSAGE AND BLACK BEAN SOUP

Steps:

• Heat vegetable oil in a large saucepan over medium heat. Add onion; cook and stir until softened, about 5 minutes. Stir in garlic and cumin; cook for 1 minute. Add black beans, sausage, chicken broth, and orange juice. Bring to a boil; reduce heat and simmer until flavors combine, 15 to 20 minutes.