BLACK BEAN SOUP

Black Bean Soup image

I was introduced to this recipe by my SiL, in Calgary, and commented that it really rocked. Keeps well in fridge or freezer, nukes well in the microwave for work lunch, and is pretty solid for "healthiness in eating".

Provided by John DOH

Time 1h50m

Yield 15 serving(s)

Number Of Ingredients 14

Ingredients

3 tablespoons olive oil
3 garlic cloves, minced
8 carrots, skinned and chopped diagonally
2 stalks celery, chopped diagonally
1 sweet pepper, chopped
2 (14 ounce) cans stewed tomatoes (or 8 fresh, steamed peeled and chopped)
2 (14 ounce) cans black beans
8 hot Italian sausages, peeled (about two pounds)
1 bay leaf
1 sprig thyme, leaves removed
sea salt
black pepper
1 1/2 liters vegetable broth (I highly recommend the sodium reduced stuff!)
1 large vidalia onion, diced finely

Steps:

Heat olive oil in a pot.
Add onions, garlic and skinned sliced sausages; sauté over medium heat for 5 minutes.
Add carrots and celery, sauté 5 minutes.
Add peppers and tomatoes, sauté 5 minutes.
Add salt, pepper, thyme and bay leaf, sauté 5 minutes.
Drain and puree one can of black beans, add other can with juice, and sauté 5 minutes.
Add vegetable broth.
Lower temperature and simmer for at least one hour, stirring occasionally.
Tastes the better for longer cooking. Remove the bay leaf and thyme sprig on completion.

Nutrition Facts : Calories 319.2, Fat 22, SaturatedFat 7.2, Cholesterol 45.8, Sodium 594.8, Carbohydrate 17.9, Fiber 5.2, Sugar 4.4, Protein 13.1

*** Explore more Black Bean Soup Recipes »

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